Tortellini in cream and ham sauce (Tortellini panna e prosciutto)

1. Cut the cooked ham into 1 cm strips or cubes.

2. Melt the butter in a wide frying pan and fry the ham over medium heat for 2-3 minutes until the edges colour slightly.

3. Add the peas (frozen ones don't need thawing) and cook together for 2 minutes.

4. Pour in the cream, season with nutmeg and pepper and simmer for 3-4 minutes until slightly thickened.

5. Meanwhile, cook the tortellini in plenty of salted water for the time given on the packet, drain, add to the sauce with half the grated parmesan and toss with a little cooking water.

6. Serve at once, sprinkled with the remaining parmesan.

Tip: A cream sauce thickens quickly as it cools: if it's too thick before serving, loosen it with a spoonful of cooking water.