Tortellini alla Panna

You would be hard-pressed to find a more perfect pairing than meat-filled tortellini in a rich cream sauce. This dish is a specialty of the Emilia-Romagna region of Italy.

Serves 4-6

4 tablespoons unsalted butter
1-1/2 cups heavy cream
salt and pepper to taste
1 pound of tortellini
3/4 cup freshly grated Parmagiano-Reggiano cheese

  1. Add the butter, cream, salt and pepper to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
  2. Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
  3. Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.

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