Tortellini Alla Panna

servings

Tortellini alla panna is a classic Italian dish that consists of tortellini, usually filled with meat, served in a creamy cream sauce. It's a popular and comforting dish, perfect for a quick and easy meal.

prep 5

cook 15

total 20

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Equipment

1 pan

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook the tortellini until slightly underdone (al dente).
Reserve about ½ cup of the pasta water before draining.
Melt the butter in a large pan or skillet over medium heat and lightly fry the ham and peas for 1-2 minutes.
Add the cream, nutmeg, and season with salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
Add the cooked tortellini and some Parmigiano Reggiano cheese to the pan with the creamy sauce.
Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Remove from heat and plate the tortellini alla panna, sprinkle with the remaining Parmesan cheese, and garnish with more fresh cracked pepper before serving.

Notes

Don’t overcook the tortellini. Aim for a slightly firm (al dente) texture as they will continue cooking in the sauce. This ensures they stay springy and don’t get mushy.
If your sauce seems too thick, a splash of pasta water adds richness and helps everything bind together smoothly.
For a richer flavor, use vegetable broth instead of water to cook the tortellini.

Nutrition Information