Capeletis a la caruso – cappelletti in a cream sauce with ham and mushrooms

Ingredients for 4 portions

• 1 kgMeat tortellini
• 2 tbspButter
• 1Yellow onion, finely chopped
• 200 gMushroom, sliced
• 150 gHam, in strips
• 300 mlDouble cream
• 1 cubeBeef stock, crumbled stock cube
• to tasteNutmeg
• to tasteBlack pepper
• 60 gGrated cheese

Method

1. Put a large pan of salted water on to boil for the pasta. Melt the butter in a large frying pan and soften the onion over a medium heat for about 5 minutes, until translucent.
2. Add the mushrooms and fry for about 5 minutes, until golden and their liquid has evaporated.
3. Add the ham and warm it through for 1 minute.
4. Pour in the cream and crumble in the stock cube. Season with nutmeg and pepper and simmer over a low heat for 3–4 minutes, until slightly thickened. Stir in half the cheese.
5. Cook the cappelletti in the boiling water for 4–5 minutes, or as the packet says, and drain.
6. Toss the cappelletti with the sauce and serve with the rest of the cheese.

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