Creamy Tortellini alla Panna (or Tortellini with cream) is a classic Italian pasta dish that is a true comfort food, perfect for any occasion. So if you’ve been looking for easy tortellini dinner ideas, this one is for you!
WHAT IS TORTELLINI ALLA PANNA
Tortellini alla Panna is a traditional Italian pasta dish that features tortellini, a type of filled pasta, served in a creamy sauce. The origin of this dish, like many traditional recipes, is not always easy to trace, and there may be variations in its history. However, the general idea is that Tortellini alla Panna has its roots in the Emilia-Romagna region of Northern Italy.
INGREDIENTS YOU’LL NEED
- Cheese or meat tortellini: The choice between cheese or meat-filled tortellini is entirely up to your preference. Choose fresh tortellini for the best taste.
- Butter: Unsalted butter adds a rich and creamy base to the sauce.
- Garlic: Fresh garlic infuses the dish with a delicious aroma and flavor.
- Heavy cream: Also known as double cream, this is the key ingredient for the luscious and velvety cream sauce.
- Parmigiano-Regianno cheese: Use authentic Parmigiano-Regianno for a robust and nutty flavor.
- Salt and pepper: Season the dish according to your preference.
- Fresh parsley: Chopped parsley adds flavour and colour to the final dish.
HOW TO MAKE TORTELLINI ALLA PANNA
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Cook the tortellini. Begin by cooking the tortellini according to the package instructions. Once cooked, drain and set aside.
Step 2: Prepare the cream sauce. In a large pan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Reduce the heat to low. Gradually stir in the grated Parmigiano-Regianno cheese, allowing it to melt into the cream sauce. Continue stirring until the sauce is smooth and well combined. Season well.
Step 3: Combine with tortellini. Add the cooked tortellini to the skillet, tossing gently to coat them evenly with the creamy sauce. Cook for an additional 1-2 minutes, allowing the tortellini to absorb the flavors of the sauce.
Step 4: Serve and enjoy! Serve the Tortellini alla Panna hot, garnished with fresh chopped parsley and some additional Parmigiano-Regianno cheese.
Creamy Tortellini alla Panna is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream if needed to restore the sauce’s creaminess.
- Choose quality tortellini: Choose fresh, high-quality tortellini for the best taste and texture.
- Authentic cheese matters: Invest in authentic Parmigiano-Regianno cheese for a truly authentic and flavorful dish.
- Don’t overcook the tortellini: Cook the tortellini just until al dente to maintain their delicate texture.
- Gradually add cheese: Adding the grated Parmigiano-Regianno cheese gradually ensures a smooth and lump-free sauce.
- Adjust seasoning carefully: Taste the sauce before serving and adjust the salt and pepper to your liking.
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Can I use milk instead of heavy cream?
Heavy cream contributes to the richness of the sauce, but you can use whole milk as a lighter alternative. Keep in mind that the sauce won’t be as creamy.
Can I make the sauce in advance?
Yes, you can make the sauce ahead and refrigerate it. Reheat gently on the stove, adding a splash of cream if needed, before combining it with freshly cooked tortellini.
Can I add vegetables or protein to the dish?
Certainly! Consider adding sautéed mushrooms, spinach, or peas for added texture and nutrition. You can also include cooked chicken or shrimp.
Did you make it?
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