Tortellini alla panna
Tortellini alla panna, from above
Non vegEmilia Romagna

Tortellini alla panna

Little meat filled rings in cream and parmesan. Bologna's 1980s darling, still adored.

30 minTime
22 gProtein each
mildSpice
Venus's navel1 chapter · 1 min read

Make it your way

Grandma's wayMeat tortellini, cream, parmesan.
The original
623kcalsame
22 gproteinsame
3 gfibresame
30minutessame

Tortellini alla panna.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg pasta300 g dried meat tortellini, or 400 g fresh
Fresh cream (thickened cream, heavy cream)1 cup
Butter2 tbsp
Parmesan¾ cup
Cooked ham60 g, diced, optional
Nutmega grating
Black peppera pinch
Saltto taste

Method

3 steps
  1. 1Warm butter and ham for a minute, then add cream and nutmeg; simmer gently until slightly thick.
  2. 2Boil tortellini in salted water until they float, about 3 to 4 minutes.
  3. 3Toss tortellini in the cream with parmesan and a splash of pasta water.
Serve it like this

Serve in warm bowls with extra parmesan and a twist of pepper.

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Make it a meal

What goes with Tortellini alla panna: a bread or rice, a side, something to drink and something sweet.

Bread or rice Piadina romagnola30 min
Bread or rice Risotto ai frutti di mare45 min
With a main Tortellini in brodo150 min
On the side Marinara sauce35 min
On the side Peperonata40 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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