Instructions:

Cook the Tortellini: Begin by cooking the tortellini according to the package instructions until al dente. Drain and set aside.

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.

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.

Combine: Add the cooked tortellini to the skillet and toss gently to coat in the creamy sauce. Season with salt and pepper to taste.

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.