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Creamy Tortellini with Ham and Mushrooms


Creamy Tortellini with Ham and Mushrooms Recipe

This is a really flexible recipe; you can easily adjust the consistency & creaminess of the sauce by tweaking the amount of chicken stock, cheese and cream. This recipe will work with both tortellini and ravioli.


  • 140 grams refrigerated tortellini
  • 20 grams butter
  • 1 tbsp olive oil
  • 1/2 onion diced
  • 2 garlic cloves minced
  • 100 grams button mushrooms stalks removed, sliced thinly
  • 50 grams ham diced
  • 3 tbsp chicken stock
  • 1 tbsp white wine
  • 1/2 cup grated parmesan cheese
  • 3 tbsp fresh thickened cream
  • 1 tbsp chopped parsley


  1. Cook tortellini in boiling water according to package instructions. Drain and set aside.
  2. Heat butter and olive oil in pan. Fry onions until they start to become translucent (about a minute or two), then add the garlic and stir fry for 30 seconds.
  3. Add mushrooms. After 1 minute, add ham. Stir fry until the mushrooms are softened.
  4. Add chicken stock and white wine. Once the sauce is simmering, add cheese and cream; stir to mix well.
  5. Return cooked tortellini to the pan to coat evenly in the sauce. Garnish with chopped parsley before serving.
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20 comments on “Creamy Tortellini with Ham and Mushrooms”

  1. I think I have either added too much cheese, or my sauce is not enough. After adding the cheese, the ham and mushroom sticks together. I don’t get the creamy sauce. It turns out like dried noodle instead. But I’ll still try again~
    Thanks for sharing~

  2. Hi Wiffy, questions :

    1. What kind of white wine? The type we drink leisurely, or there is one specifically for cooking?
    2. Any particular brand for fresh thickened cream? Buy from supermarkets or Phoon Huat?

    Pls pardon my ignorance.

    • Personally, I use the type we drink (just normal white wine; not the sweet or fruity type), though the supermarket sells white cooking wine too. For thickened cream, no particular brand. I usually get from NTUC or Cold Storage.

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