My children, who are two and five, eat out with us a couple times a month, but we don’t have an old-school Italian local, so I decided to come up with my own version of tortelli alla panna for them at home. It’s springier and a little lighter than my childhood staple, with sugar snap peas fresh from the greenmarket and a generous hit of lemon juice. I substituted soppressata for the prosciutto because my kids love it and we always have it around; any dry cured sausage or prosciutto will work just fine.

Share: