Tortellini alla Panna is a classic Italian pasta dish featuring tender tortellini coated in a rich, creamy sauce. Made with simple ingredients like heavy cream, butter, and Parmesan cheese, this dish is quick to prepare and incredibly comforting.
The creamy sauce clings to each piece of pasta, creating a perfect bite that’s both savory and satisfying. With a hint of nutmeg for warmth, Tortellini alla Panna brings a cozy, indulgent feel to the table. It’s an ideal recipe for busy weeknights or a special weekend meal, and it pairs well with salads or garlic bread.
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Why This Recipe Works
This recipe works because it highlights the flavors of fresh tortellini without overwhelming them. The heavy cream and butter create a smooth, luxurious sauce that enhances the taste of the tortellini, while the Parmesan adds a salty, nutty depth. The touch of nutmeg brings out the cream’s natural sweetness, adding complexity to the dish without extra ingredients. Each component combines to create a balanced, flavorful sauce that coats the pasta perfectly.
Another reason this recipe shines is its simplicity and speed. With minimal ingredients and a quick cooking time, Tortellini alla Panna is easy enough for beginners but tastes restaurant-quality. The straightforward preparation allows you to make an impressive, delicious meal in minutes, perfect for those times when you want something special but don’t have much time to cook.
Ingredients
Tortellini - Fresh or store-bought tortellini filled with cheese or meat; substitute with ravioli if tortellini isn’t available.
Heavy Cream - Creates the creamy sauce. Substitute with half-and-half for a lighter option, though it will be less rich.
Parmesan Cheese - Adds a salty, nutty flavor to the sauce. Grana Padano works as a substitute if Parmesan isn’t available.
Butter - Adds richness to the sauce and enhances flavor. Use margarine if butter is unavailable, though it will be less creamy.
Nutmeg - A warm spice that adds depth to the cream sauce. Omit if you don’t have it, but it adds a nice touch.
Tips
- Cook the tortellini until just tender to prevent them from getting mushy in the sauce.
- Warm the cream on low heat to prevent it from curdling.
- Use freshly grated Parmesan for the best flavor and texture.
- Add nutmeg sparingly; a little goes a long way.
- Serve immediately, as the sauce thickens as it cools.
How to Serve
Tortellini alla Panna is a creamy, comforting Italian dish that’s perfect for cozy meals or special dinners. The rich, silky sauce and tender tortellini make it a satisfying main course that’s easy to pair with other dishes.
Serve it alongside a simple green salad for freshness, garlic bread to soak up the creamy sauce, or a glass of white wine for a more refined meal. Tortellini alla Panna also makes a great addition to a pasta spread for family gatherings or Italian-themed dinners.
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Tortellini Alla Panna
Ingredients
- 1 lb 450g cheese or meat-filled tortellini
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the heavy cream and stir, cooking on low until it’s warmed through.
- Add the grated Parmesan and a pinch of nutmeg. Stir until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste, then add the cooked tortellini to the skillet, tossing gently to coat in the sauce.
- Serve immediately, garnishing with extra Parmesan if desired.
Nutrition
Notes
• Warm the cream on low heat to prevent it from curdling.
• Use freshly grated Parmesan for the best flavor and texture.
• Add nutmeg sparingly; a little goes a long way.
• Serve immediately, as the sauce thickens as it cools.
easy to cook! good recipe