TORTALINI RECIPES RECIPES

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TORTELLINI ALLA PANNA - ITALIAN RECIPE BOOK



Tortellini Alla Panna - Italian Recipe Book image

Tortellini Alla Panna is a simple and flavorful pasta recipe that uses one of the most iconic Italian stuffed pastas - tortellini cooked in delicious cream sauce. Ready in 10 minutes flat!

Provided by Italian Recipe Book

Categories     Pasta

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 6

1 lb tortellini (, 450-500 g)
1 cup heavy cream (, 250 ml)
½ cup Parmesan cheese (, grated)
½ -1 tsp nutmeg
2 tbsp Extra Virgin Olive Oil
Salt, pepper (to taste)

Steps:

  • Bring a large pot of slightly salted water to boil.
  • Once water is boiling add tortellini. Cook according to directions on the package. Stick to that time precisely or even reduce it by 1 minute to avoid that tortellini fall apart when you add them to the sauce.
  • While you’re waiting for water to boil to cook tortellini in, prepare the cream sauce.Place a pan over medium heat, add a generous drizzle of extra virgin olive oil (you can substitute it with butter if you prefer).
  • Add heavy cream and stir. Once you see first bubbles reduce the heat, add nutmeg and stir again.Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Turn the heat off.
  • Once tortellini are ready, reserve a cup or a little less of their cooking liquid.Drain tortellini and add to the pan with the cream sauce.
  • Turn on the heat and toss everything in the pan until the sauce has coated tortellini (it’ll take about a minute or so).
  • Remove the pan from the heat and add Parmesan cheese, stir until tortellini are well covered with the creamy sauce.If tortellini dry out a bit add a few tablespoons of previously reserved pasta cooking liquid (that should be warm but NOT boiling by now).Give everything another good toss in the pan.
  • Serve immediately with fresh ground pepper.

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