Little ham and cheese pasta parcels in pastry cases

Little ham and cheese pasta parcels in pastry cases

Anolini con panna e prosciutto

By
From
Pasta
Serves
4
Photographer
Laura Edwards

For a change, for this recipe you should buy freshly made anolini, which are the smallest size of tortellini. They are made in Emilia-Romagna by hand, usually by women: only women have small enough fingers to turn the little stuffed parcels around. My fingers are far too large!

Ingredients

Quantity Ingredient
600g frozen all-butter puff pastry
plain flour, for dusting
unsalted butter, for greasing
1 medium egg, beaten

Filling

Quantity Ingredient
500g freshly made small anolini or tortellini
salt and pepper, to taste
50ml double cream
1/4 teaspoon freshly grated nutmeg
100g cooked ham, cut into small strips
50g parmesan, freshly grated

Method

  1. Preheat the oven to 180°C.
  2. Roll out the pastry on a lightly floured surface to about 1cm thick. Have four metal or ovenproof bowls ready, 10cm in diameter and 10cm high. Grease the outside of these, and cover them upside down with puff pastry, cutting to fit. Cut four 10cm circles to act as lids. Place the cases and the lids on a greased baking sheet. Brush the outside of the cases and the lids with the beaten egg and bake in the preheated oven for 20 minutes or until brown.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for 4–5 minutes or until al dente. Drain and mix with the cream, nutmeg, ham and Parmesan. Season with salt and pepper to taste, and warm this filling through together. Remove the pastry from the oven and place the cases on warmed serving plates. Divide the pasta filling between the cases, and put the little lid on top. Serve hot.
Tags:
Antonio
Carluccio
pasta
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