Tortellini alla panna is a classic Italian dish that showcases the rich, creamy flavors of simple ingredients. Originating from the Emilia-Romagna region, this dish combines delicate tortellini, typically stuffed with meat or cheese, with a luxurious cream sauce.
Ingredients:
- 1 lb (450 g) fresh or store-bought cheese or meat tortellini
- 1 cup (240 ml) heavy cream
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions:
- Cook the tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually around 2-4 minutes if fresh. Drain and set aside. - Prepare the sauce:
In a large skillet, melt the butter over medium heat. Once melted, pour in the heavy cream and cook, stirring occasionally, for about 2-3 minutes until slightly thickened. - Add the Parmesan:
Stir in the grated Parmesan cheese, and season with salt, pepper, and a pinch of freshly grated nutmeg (if using). Let the sauce simmer gently for another 2 minutes until it thickens slightly, stirring continuously. - Combine tortellini and sauce:
Add the cooked tortellini to the skillet with the cream sauce. Gently toss to coat the tortellini in the sauce. Cook for another 1-2 minutes to allow the flavors to meld. - Serve:
Transfer the tortellini to serving plates, garnish with fresh parsley or basil, and sprinkle a little extra Parmesan cheese on top. Serve immediately and enjoy!
Tips:
- For a richer flavor, try adding a bit of prosciutto or pancetta to the sauce.
- Make sure not to overcook the tortellini, as they can become mushy. Fresh tortellini only need a short amount of time to cook.
This easy yet decadent Tortellini alla Panna is ideal for any pasta lover looking for a comforting, creamy dish.
