Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 500g ricotta tortellini
• 500 ml cream
• 150g fresh peas
• 150g fava beans
• 8 slices of pancetta
• Fleur de sel (to taste)
• Freshly ground pepper (to taste)
• Grated fresh parmesan (for garnish)

Instructions

1. Shell the fresh peas and fava beans.
2. Bring a pot of salted water to a boil.
3. Add the peas and fava beans to the boiling water and cook for 4 minutes. Drain the vegetables.
4. Cut the pancetta into small pieces and sauté in a skillet until crispy.
5. In a wok or large skillet, heat the cream. Season with fleur de sel and pepper. Once boiling, add the tortellini to the cream and cook for 2 minutes.
6. Add the peas and fava beans to the tortellini, stirring gently to combine.
7. Serve topped with crispy pancetta and grated parmesan.

Notes

Fresh ingredients make a significant difference in this dish. Feel free to use frozen peas and fava beans if fresh ones are not available.

Recipe Tips

For an extra touch of flavor, consider adding a hint of lemon zest or fresh herbs like basil or parsley before serving!

Nutritional Information

Calories per serving: approximately 650

Frequently Asked Questions

1. Can I use different types of pasta for this recipe?

Absolutely! Feel free to use any filled pasta you like, such as panzerotti or ravioli.

2. What can I substitute for pancetta?

Turkey bacon or a vegetarian bacon alternative can be used for a lighter version or to make it vegetarian.

3. How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

4. Is this dish suitable for freezing?

Yes, you can freeze it. However, note that the cream sauce may change in texture once thawed. It’s best enjoyed fresh!

5. Can I make this dish vegan?

Yes! Use vegan tortellini, coconut cream, and a plant-based bacon alternative for a delicious vegan version.