The preparation of tortellini is linked to the Bolognese tradition, the art of rolling out the dough, measuring the ingredients for the filling, and giving them their characteristic shape. To prepare these Ham-filled Tortellini with Saffron Sauce and Confit Cherry Tomatoes, I’ll use pre-packaged pasta. I wanted a recipe that was impressive but quick to prepare.

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1 2/3 cups cream (for cooking)
2 packets saffron (0.0042 oz each)
2 pinches fine salt
1 pinch black pepper (ground)
18 oz cherry tomatoes
2 tbsps olive oil
4 tsps brown sugar
2 tsps fine salt
2 tsps thyme
1 tsp oregano
18 oz tortellini (filled with ham)
2 pinches coarse salt
2 tbsps Parmigiano Reggiano DOP (grated)

Preparation

Put the cream in a pan and heat it. Add the saffron and mix. Adjust the salt and add the pepper.
Put the oil in a pan, add the washed cherry tomatoes (if they are too large, cut them in half), the sugar, the two teaspoons of salt, the thyme, and the oregano. Cook until they become caramelized (about 15 minutes).
Put plenty of water in a pot, as soon as it boils add two teaspoons of coarse salt and the tortellini, making sure to drain them 2/3 minutes before the cooking time indicated on the package. Drain them, keeping some cooking water aside, and put them directly in the pan with the saffron sauce. Add the Parmigiano and toss well. If they are too dry, add some cooking water.
Place the tortellini in a deep dish and add the confit cherry tomatoes on top.