Recipe with creme fraiche and tortellini

O.K, so it's my turn to cook tonight. Seeing as how my boyfriend has cooked two fantastic meals over the weekend, I'd like to do something nice. O.K, so we have ready made tortellini in the cupboard (I think with a meaty filling), which is what he asked for when I asked him this morning...
I also have a tub of creme fraiche in the fridge which could do with using up. I am fully aware that if I just use the creme fraiche and spice it up a bit, it will make a passable sauce. However, I was hoping to go a bit more fancy than that...
Anyone have any ideas for a pasta sauce which will go with meat filled tortellini?

i don't realy know how to cook, sorry. where's donny boy?

i've deleted my recipe for fear of embarassing myself.!

Pan, low heat, butter and chopped onions, frying until trasluscent, not brown. Add fresh chopped herbs (dill, thyme, whatever) and let go for another minute or two (low heat!).

Add about a cup of bullion/stock, let it get to a simmer and then add the creme fraiche. Stir well. You're looking at about eight minutes of extra work for a huge difference in sauce.

Cheers,
woof.

Typing as we speak... how exciting

No pressure like, don...

This sauce always goes alright with meat tortellini. We used to eat it alot in Barcelona, purely because we had an abundance of sage and cured ham.

Finely slice some Prosciutto or any cured ham. Heat up a knob of butter in a pan, throw in the ham, and a small bunch of sage leaves. Cook for a minute or two on medium heat, add creme fraiche. Done.

mmm, they're sounding good (including yours elfenstar - embarrass yourself *tut*)...

Aw, Don, I was going on the assumption that she had no other ingredients of note, such as fresh sage (harder to find than parsley/dill/thyme) and smoked porcine products.

Does shredded ham sauce really go that well with mystery-"meat"-filled pasta?

woof.

No, I can go shopping, that's not the problem... I just want to use those two ingredients I have here, and will shop for whatever else I need...
oh, and the mystery meat? According to the ingredients, gekochtes Schweinefleisch plus a buch of other stuff...

OK, but I think all kitchens should always have some cured ham about. Loads of good local stuff available, and loads of cheap Aldi brand equivalents too. Sage is a must though, but I grow the stuff. Just cream and sage alone make a great sauce for tortellini.

The filling of dried tortellini is indeed a great mystery meat BTW Mmmm

Just to be clear on this, when you say cured ham, you're talking schinken right? The raw bacon looking type stuff that my boyfriend loves on bread? Or have I just embarrassed myself more than elfenstar's recipe ever could have embarrassed her? (where's the embarrassed smiley when you need one?)

*mental note * dont invite don around to see the kitchen...

Yep. The raw lookin stuff. Just be careful not to get anything too smoky, like some of the (awesome) sudtirol stuff.

I always make tortellini with "Kräuter Rahm Schnitzel" souce von Maggi or Knorr (I am not sure now) or you can make it with "Quatro Fromaggi" souce also from Maggi or Knorr.

It is delicious

baked ham
cured ham
hamtastic

Mmm, four cheese sauce... *goes off to find recipe for that for later date*

Edit: Thanks for the idiots guide Katrina