Tortellini alla Panna

Tortellini alla Panna is a creamy, comforting pasta dish that originates from the Emilia-Romagna region in northern Italy. The rich sauce made from heavy cream, butter, Parmesan cheese, and a hint of nutmeg beautifully complements the delicate tortellini, making this dish a delightful and quick meal. Based on my overall experience, it’s a great choice when you’re looking to impress without spending much time in the kitchen. Let me show you how I make it:

What to Expect:

This dish has a wonderfully creamy texture, with the Parmesan adding a savory, nutty depth to the sauce. The nutmeg provides a subtle warmth, enhancing the rich creaminess. It’s a comforting dish that’s ready in just 15 minutes, making it perfect for a cozy dinner.

Recipe: Tortellini alla Panna

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Italian
Course: Main
Calories (per serving): Approx. 1220 kcal
Ease of Cooking: Easy

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
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Equipment Needed:

• Large skillet
• Pot for cooking pasta
• Grater for Parmesan
• Colander
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini alla Pannanow.

Instructions:

1. Cook the Tortellini: Begin by cooking the tortellini according to the package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the heavy cream and cook on low, stirring occasionally, until the cream is warmed through.
3. Add Cheese and Nutmeg: Stir in the grated Parmesan and a pinch of nutmeg. Continue to stir until the cheese melts and the sauce becomes smooth.
4. Combine: Add the cooked tortellini to the skillet and toss gently to coat in the creamy sauce. Season with salt and pepper to taste.
5. Serve: Plate the pasta immediately, garnishing with extra Parmesan if desired.

Variations & Substitutions:

• For a lighter option: Use half-and-half or milk instead of heavy cream.
• For a dairy-free version: Use coconut cream and nutritional yeast as a substitute for the Parmesan.
• Add-ins: You can enhance this dish with sautéed mushrooms, peas, or even crispy pancetta for extra flavor.

Tips:

• Be sure to cook the tortellini just until tender to avoid mushiness.
• Warm the cream over low heat to prevent it from curdling.
• Freshly grated Parmesan gives the best flavor.
• If you don’t have nutmeg, it can be omitted, but it adds a nice warmth to the sauce.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini alla Pannanow.

Nutritional Information (per serving):

• Calories: 1220 kcal
• Carbohydrates: 13g
• Protein: 22g
• Fat: 123g
• Sodium: 1119mg
• Calcium: 606mg

I hope this guide has made making Tortellini alla Panna seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment!