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This Creamy Ham and Mushroom Tortellini has been one of my favorite comfort food dishes for a long time. Fresh Tortellini with ham and mushrooms in the most delicious creamy Parmesan sauce. Whenever I’d go to my favorite Italian restaurant in Iceland I would always order creamy ham and mushroom tortellini with garlic bread. This is my version of this classic combination. It’s the perfect dish for busy weekdays, cozy weekends or date nights at home.
How To Make This Creamy Ham and Mushroom Tortellini?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this Creamy Ham and Mushroom Tortellini you start by melting butter in a large skillet or Dutch oven over medium high heat.
Add in the mushrooms and ham and cook until starting to brown.
Then you add in garlic and cook until fragrant.
Stir in the flour until coated. Cook for 1-2 minutes and then stir in the chicken stock, heavy cream and Parmesan cheese.
Let the sauce simmer for 5-7 minutes until thickened and season with salt and pepper.
Cook the fresh pasta and then transfer over to the sauce along side 1-2 tbsp of the pasta water.
Serve immediately with fresh parsley and grated Parmesan.
How To Store This Creamy Ham and Mushroom Tortellini?
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe Notes:
Mushrooms – You can use any type of mushrooms in this recipe, white button, chestnut, portobello or wild mushrooms.
Ham – You can substitute the ham with bacon. Just cut it into bite size pieces and fry with the mushrooms.
Chicken stock – If you don’t have chicken stock you can use vegetable stock or same amount of water + 1 chicken or vegetable bouillon.
Heavy cream – You can substitute the cream with any non dairy cream. (I’ve tried using oat cream in this recipe and it works well)
Tortellini – You can use any flavor filling Tortellini you want. You can also use fresh Ravioli or any other fresh pasta in this recipe.
Other Recipes You Might Like:
Double Mushroom Ravioli In Parmesan Sauce
Skillet Ham and Mushroom Bread Casserole
I hope you enjoy this creamy ham and mushroom tortellini recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe:
Products I Recommend:
PrintCreamy Ham and Mushroom Tortellini
This Creamy Ham and Mushroom Tortellini makes the perfect easy comfort food dish for busy weekdays, cozy weekends or date nights at home. Fresh Tortellini with ham and mushrooms in the most delicious creamy Parmesan sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 2-3
Ingredients
3 tbsp salted butter
250 gr / 2 cups mushrooms, sliced
200 gr / 7 oz sliced ham, cubed
2 cloves garlic, minced
2 tbsp flour
355 ml / 1 ½ cups chicken stock
115 ml / ½ cup heavy cream
45 gr / ½ cup grated Parmesan cheese
Salt, pepper
250 gr / 9 oz Fresh Tortellini of choice
Fresh parsley, finely chopped, for garnish
Parmesan cheese, grated, for garnish
Instructions
Melt butter in a large skillet or Dutch oven over medium high heat.
Add mushrooms and ham and cook until starting to brown.
Add minced garlic and cook 1-2 minutes until fragrant.
Stir in the flour. Cook for 1-2 minutes.
Stir in the chicken stock, heavy cream and Parmesan cheese.
Let the sauce simmer for 5-7 minutes until it has thickened.
Adjust seasoning with salt and pepper.
Meanwhile, cook the fresh pasta according to package instructions.
When the pasta is cooked, transfer it over to the sauce with 1-2 tbsp of the pasta water. Stir until combined.
Serve right away with fresh parsley and grated Parmesan.
