Tortellini Alla Papalina

For the tortellini alla papalina, first soak the dried mushrooms in lukewarm water for about 1 hour. Then drain through a sieve and rinse well. Cut them into bigger pieces.

In the meantime, peel and finely chop the shallot. Cut the ham into fine cubes. Cook the tortellini in enough salted water until al dente and drain well.

Briefly sauté the shallot together with the porcini mushrooms in hot butter in a saucepan, add the ham and pour in the whipping cream, season with salt and pepper and bring everything to the boil briefly. Stir in the Parmesan cheese and add the tortellini.

Remove the pan from the heat and add the beaten egg yolk. The sauce must not be too hot, otherwise the yolk will set. It should only thicken the sauce.

Serve the tortellini alla papalina immediately on warmed plates and sprinkle with freshly grated Parmesan cheese.

Preparation Tip:

The tortellini alla papalina is also delicious with fresh lettuce.

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