Non-VegetarianEmiliana-Romagnola cuisine Main Course

Tortellini alla Panna

Name: Tortellini alla Panna
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 500 g fresh meat tortellini; 200 ml double cream; 30 g Unsalted butter; 80 g parmigiano reggiano dop; 1 g whole nutmeg; 10 g Fine sea salt; 1 g freshly ground black pepper

Fresh meat-filled egg pasta dumplings coated in a silky sauce of reduced fresh cream, butter, and Parmigiano Reggiano.

🇮🇹Italy· Emilia-Romagna

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 650 kcal

Ingredients

0 of 7 gathered

Servings

500 g fresh meat tortellini — traditional Bolognese pork and mortadella filling
200 ml double cream — panna fresca liquida
30 g Unsalted butter — cubed
80 g parmigiano reggiano dop — finely grated, aged 24 months
1 g whole nutmeg — freshly grated, a delicate pinch
10 g Fine sea salt — for pasta water and seasoning
1 g freshly ground black pepper — optional finish

Equipment

•Large pasta pot
•Wide skillet
•Colander
•Fine grater
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 650 kcal
fat: 38 g
carbs: 54 g
fibre: 3 g
protein: 26 g
calories: 650 kcal

Instructions

1
Bring a large pot of well-salted water to a gentle boil.
2
Melt the butter in a wide skillet over gentle medium-low heat.
3
Pour in the double cream and bring to a gentle simmer for two minutes until slightly thickened.
4
Season the cream sauce with a small pinch of salt and freshly grated nutmeg.
5
Drop the fresh tortellini into the boiling water and cook for two to three minutes until tender.
6
Lift the tortellini out using a slotted spoon directly into the cream skillet.
7
Remove the skillet from the heat immediately before adding the cheese.
8
Scatter the finely grated Parmigiano Reggiano over the pasta.
9
Toss vigorously for thirty seconds until the cream and cheese form a smooth, glossy emulsion.
10
Spoon into warm shallow bowls and finish with a crack of black pepper.

Chef's tips

Never boil the cream furiously or allow it to split; a gentle simmer creates the right coating consistency. Always remove the pan from the heat before tossing in Parmigiano Reggiano to ensure a velvety sauce without clumping.

Ingredient substitutions

double cream → single cream mixed with an extra knob of butter, though the sauce will be thinner
fresh meat tortellini → fresh tortelloni filled with ricotta and spinach for a vegetarian alternative

Storage

Best eaten immediately, but leftovers can be kept in an airtight container in the fridge for up to two days.

Reheating

Reheat gently in a pan over low heat with a splash of milk or water to restore the creamy emulsion.

Common mistakes to avoid

•Adding cheese over direct high heat, causing it to separate into strings rather than a glossy sauce.
•Overcooking delicate fresh tortellini until the parcels burst open in the water.
•Over-reducing the cream before adding the pasta, making the coating sticky rather than fluid.

Serving suggestions

Serve immediately in warmed pasta bowls.Pair with a glass of crisp, dry Lambrusco di Sorbara or Pignoletto.Offer extra finely grated Parmigiano Reggiano at the table.