clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tortellini alla Panna

Tortellini alla Panna Recipe

  • Total Time: 20 mins
  • Yield: 4 1x


  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1 pound tortellini
  • 2/3 cup freshly grated Parmagiano-Reggiano cheese, plus extra for the table


  1. Add the butter and cream to a large sauté pan, and season with salt and pepper. 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, 8-10 minutes. Drain well.
  3. Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
  4. Add the 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.
  • Prep Time: 5 mins
  • Cook Time: 15 mins