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Tortellini alla Panna

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Ingredients

Scale

Gather these ingredients to make your Tortellini alla Panna:

  • 1 lb (450g) fresh or refrigerated tortellini (cheese or meat-filled)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese, plus extra for garnish
  • ⅛ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or basil, chopped, for garnish (optional)

Instructions

Cook the Tortellini:

  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook the Tortellini: Add the tortellini and cook according to the package instructions (usually 2-4 minutes for fresh tortellini). Reserve ½ cup of pasta water, then drain.

Prepare the Sauce:

  1. Sauté Shallots: In a large skillet, melt the butter over medium heat. Add the chopped shallots and cook until soft and translucent, about 2-3 minutes.
  2. Add Cream and Seasoning: Reduce heat to low, stir in the heavy cream, and season with nutmeg, salt, and pepper. Allow the sauce to gently simmer for 3-4 minutes, stirring occasionally.

Combine and Serve:

  1. Add Parmesan: Stir the grated parmesan into the sauce until fully melted and smooth. Adjust seasoning if needed.
  2. Toss Tortellini in Sauce: Add the cooked tortellini to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  3. Garnish and Serve: Sprinkle with additional parmesan and fresh parsley or basil, if desired. Serve immediately.

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