Tortellini alla Panna (with cream sauce)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 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)
Description
The preparation involves simmering broth in a pan suitable for cooking the tortellini, then blending some broth with freshly grated Parmigiano until thickened to a paste-like sauce. This mixture is combined with fresh cream in a saucepan and gently heated until smooth and melted, seasoned with salt and freshly ground black pepper. The tortellini are cooked in the simmering broth until tender—usually 2-3 minutes for fresh pasta—and then drained and mixed with the cream sauce.
The dish delivers a creamy texture with the rich flavor of cheese and broth enveloping the pasta. Freshly ground pepper and extra grated cheese can be added when serving. The recipe is adaptable with ricotta-spinach tortellini or vegetable broth for vegetarian options.
Leftovers can be reheated gently with added liquid or fried and baked for variation, offering different textures and warm comfort.
Ingredients
- 14 ounces meat tortellini You can also use ricotta and spinach tortellini
- 8.5 ounces fresh cream
- 3.5 ounces Parmigiano Reggiano cheese freshly grated. Or vegetarian parmesan, or grana cheese
- 2 pints beef broth you may need more. Or vegetable broth for vegetarian version
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste, freshly ground
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
- Ricotta and spinach tortellini can be used as an alternative filling.
- Vegetable broth and vegetarian parmesan can be substituted to make the dish fully vegetarian.
- Leftover tortellini alla panna reheats well in a pan with added liquid or can be fried or baked for different textures.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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