Tortellini alla Panna (with cream sauce)
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Calories
628 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Tortellini alla Panna (with cream sauce)
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Tortellini alla panna is a classic Italian tortellini with cream sauce recipe. It’s very very easy to make, calls for just a few ingredients and can be on the table in 20-30 minutes. Italians love this traditional recipe as it’s a favourite with children and adults alike. It’s also a great weeknight meal!
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Ingredients
- 14 ounces meat filled tortellini You can also use ricotta and spinach tortellini.
- 8.5 ounces fresh cream
- 3.5 ounces Parmigiano Reggiano or grana freshly grated. Or vegetarian parmesan.
- 2 pints beef broth you may need more. Or vegetable broth for vegetarian version
- 1 teaspoon salt to taste
- 1 teaspoon freshly ground black pepper. to taste
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Instructions
- Pour the broth into a pan large enough to cook the tortellini in. Heat the broth until it is simmering. Then put 2 ladles of broth and the grated Parmigiano into a blender or food processor and pulse until you have quite a thick sauce, almost a paste.
- Pour the fresh cream into a saucepan that’s big enough to hold the cooked tortellini too. Add the broth and cheese sauce and cook over a low heat until the cheese has melted,and you have a smooth sauce. Add salt and pepper to taste.
- Cook the tortellini in the simmering broth until ready. Fresh tortellini only take 2-3 minutes, depending on the size. Dried or frozen tortellini will take longer, and you may need more broth.
- Remove the tortellini from the broth using a slotted spoon and add it to the cream sauce.
- Mix the tortellini and cream sauce together and serve immediately with some freshly ground black pepper and more grated cheese if required.
Notes
- You can also use ricotta and spinach filled pasta, and vegetable broth. However, if you want to make this recipe 100% vegetarian you will also need to replace the Parmigiano Reggiano with a vegetable parmesan as Italian parmigiano (and Grana) contains animal rennet.
- Leftovers can be reheated in a pan with a little more liquid or in the microwave. You can also fry or bake the leftovers. I love to fry them!
Nutrition Information
Show Details
Calories
628kcal
(31%)
Carbohydrates
46g
(15%)
Protein
28g
(56%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
123mg
(41%)
Sodium
2306mg
(96%)
Potassium
215mg
(6%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1082IU
(22%)
Vitamin C
0.4mg
(0%)
Calcium
491mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 123mg | 41% |
| Sodium | 2306mg | 96% |
| Potassium | 215mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 491mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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