Tortellini alla Panna
Classic Italian tortellini with a creamy Parmigiano sauce, ready in 25 minutes. The perfect family meal for creamy pasta lovers.
Equipment
- Medium saucepan (for broth)
- Blender or food processor (for cheese-broth paste)
- Wide skillet or sauté pan (for sauce)
- Slotted spoon
- Microplane or fine grater (for cheese)
- Whisk
Ingredients
- 14 oz 400g meat-filled tortellini (or ricotta-spinach for vegetarian)
- 2 pints 1 liter beef broth (or vegetable broth for vegetarian)
- 8.5 oz 250ml fresh cream (panna fresca or heavy cream, min 30% fat)
- 3.5 oz 100g Parmigiano Reggiano (finely grated; or vegetarian parmesan)
- Salt to taste
- Black pepper freshly ground, to taste
- Optional Pinch of freshly grated nutmeg
Instructions
Heat Broth
- Pour the beef or vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.
Make Cheese-Broth Paste
- In a blender or food processor, combine 2 ladles of hot broth with the grated Parmigiano Reggiano. Blend until a thick, smooth paste forms. Set aside.
- (Associated Ingredients: broth, Parmigiano Reggiano)
Prepare Cream Sauce
- In a wide skillet or sauté pan, pour in the cream and heat gently over low heat. Add the cheese-broth paste and whisk until the cheese melts completely and the sauce is smooth.
- (Associated Ingredients: fresh cream, cheese-broth paste)
Cook Tortellini
- Add the tortellini to the simmering broth. Cook according to package directions:
- Fresh tortellini: 2–3 minutes
- Dried or frozen tortellini: 5–7 minutes
- (Associated Ingredients: tortellini, broth)
Combine Pasta and Sauce
- Use a slotted spoon to transfer the cooked tortellini from the broth into the cream sauce. Gently fold to coat every piece. If the sauce is too thick, add a splash of hot broth.
- (Associated Ingredients: tortellini, sauce, reserved broth)
Season and Serve
- Season with salt, black pepper, and a pinch of nutmeg if desired. Serve immediately, topped with extra Parmigiano Reggiano and more black pepper to taste.
- (Associated Ingredients: salt, pepper, nutmeg, Parmigiano Reggiano)
Notes
Vegetarian Option: Use ricotta-spinach tortellini, vegetable broth, and vegetarian parmesan.
Storage: Leftovers can be refrigerated up to 2 days. Reheat gently with a splash of broth or milk. Not recommended for freezing.
Variations: Add peas or sautéed mushrooms for extra flavor and color.