Tortellini di Carne in Salsa di Panna: A Step-by-Step Guide

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Tortellini di Carne in Salsa di Panna

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining pasta
• Grater (for cheese, if using)

Ingredients

  

• Ingredients
• For the Tortellini
• 1 package about 250g fresh tortellini filled with meat (you can find these in the refrigerated section)
• Salt for boiling water
• For the Cream Sauce
• 2 tablespoons unsalted butter
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese plus more for serving
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Method: How to Make Tortellini di Carne in Salsa di Panna
• Step 1: Cook the Tortellini
• Boil Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
• Add Tortellini: Once the water is boiling, add the tortellini and cook according to the package instructions (usually about 3-5 minutes for fresh tortellini).
• Drain and Set Aside: When the tortellini are al dente, drain them in a colander and set them aside, reserving a small cup of pasta water.
• Step 2: Prepare the Cream Sauce
• Sauté the Aromatics: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
• Make the Sauce: Pour in the heavy cream and stir well. Let it simmer gently for about 3-4 minutes, allowing the sauce to thicken slightly.
• Add Cheese: Gradually stir in the grated Parmigiano-Reggiano cheese until melted and combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
• Season: Taste the sauce and season with salt and pepper as needed.
• Step 3: Combine Tortellini and Sauce
• Mix Together: Add the drained tortellini to the skillet with the cream sauce. Gently toss to coat the pasta evenly in the sauce, cooking for an additional minute to heat through.
• Garnish: Remove from heat and garnish with fresh parsley and additional cheese if desired.
• Step 4: Serve
• Plate Up: Serve the tortellini immediately while hot, with a sprinkle of extra Parmigiano-Reggiano on top.
• Variations and Tips
• Variations: You can add vegetables like spinach or peas for extra nutrition. For a little kick, consider adding red pepper flakes.
• Substitutions: For a lighter version, you can use half-and-half instead of heavy cream. If you're avoiding dairy, try a cashew cream or coconut cream alternative. Use gluten-free tortellini if necessary.
• Make Ahead: You can prepare the sauce in advance and reheat it when you're ready to serve. Just add a splash of cream or reserved pasta water to loosen it up.
  

Keyword Tortellini, Tortellini di Carne, Tortellini di Carne in Salsa di Panna

If you’re looking for a comforting Italian dish that’s both hearty and satisfying, Tortellini di Carne in Salsa di Panna is a wonderful choice. This creamy pasta dish combines tender meat-filled tortellini with a rich and velvety cream sauce, making it a true crowd-pleaser. From my own personal experience, I can assure you that once you try this recipe, it will become a go-to favorite in your kitchen! So, let me show you how I make this delightful dish.

Notes on What to Expect

You can expect a delightful blend of flavors in this dish. The creamy sauce perfectly complements the savory meat tortellini, creating a rich and comforting meal that’s sure to impress. Whether you’re serving this dish for a weeknight dinner or a special occasion, it’s sure to be a hit.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 550 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining pasta
• Grater for cheese (if using)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Carne in Salsa di Panna  now.

Ingredients

For the Tortellini

• 1 package (about 250g) fresh tortellini filled with meat (you can find these in the refrigerated section)
• Salt (for boiling water)

For the Cream Sauce

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese (plus more for serving)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Carne in Salsa di Panna  now.

Method: How to Make Tortellini di Carne in Salsa di Panna

Step 1: Cook the Tortellini

1. Boil Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
2. Add Tortellini: Once the water is boiling, add the tortellini and cook according to the package instructions (usually about 3-5 minutes for fresh tortellini).
3. Drain and Set Aside: When the tortellini are al dente, drain them in a colander and set them aside, reserving a small cup of pasta water.

Step 2: Prepare the Cream Sauce

1. Sauté the Aromatics: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
2. Make the Sauce: Pour in the heavy cream and stir well. Let it simmer gently for about 3-4 minutes, allowing the sauce to thicken slightly.
3. Add Cheese: Gradually stir in the grated Parmigiano-Reggiano cheese until melted and combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Season: Taste the sauce and season with salt and pepper as needed.

Step 3: Combine Tortellini and Sauce

1. Mix Together: Add the drained tortellini to the skillet with the cream sauce. Gently toss to coat the pasta evenly in the sauce, cooking for an additional minute to heat through.
2. Garnish: Remove from heat and garnish with fresh parsley and additional cheese if desired.

Step 4: Serve

1. Plate Up: Serve the tortellini immediately while hot, with a sprinkle of extra Parmigiano-Reggiano on top.

Variations and Tips

• Variations: You can add vegetables like spinach or peas for extra nutrition. For a little kick, consider adding red pepper flakes.
• Substitutions: For a lighter version, you can use half-and-half instead of heavy cream. If you’re avoiding dairy, try a cashew cream or coconut cream alternative. Use gluten-free tortellini if necessary.
• Make Ahead: You can prepare the sauce in advance and reheat it when you’re ready to serve. Just add a splash of cream or reserved pasta water to loosen it up.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortellini di Carne in Salsa di Panna  now.

Nutritional Information (Per Serving)

• Calories: ~550 kcal
• Protein: 20g
• Carbohydrates: 45g
• Fat: 30g
• Fiber: 2g
• Sodium: 600mg

Closing Thoughts

I hope this guide has made making Tortellini di Carne in Salsa di Panna seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!