Tortellini in a silky Parmigiano Reggiano cream: a rich Emilian dish made with just cheese, cream and good pasta.
About this Italian recipe
Tortellini are the pride of Modena and Bologna. Serving them in a cheese cream rather than broth is a richer Emilian tradition, and Parmigiano Reggiano is the region’s signature cheese.
Ingredients you will need
The main ingredients are fresh meat tortellini, double cream, parmigiano reggiano (aged 24 months), butter, nutmeg, black pepper. Exact quantities are in the recipe card below.
How long it takes
Allow 25 min in total: 10 min of preparation, 15 min of cooking. The recipe serves 4.
Inspired by Massimo Bottura
Massimo Bottura’s cooking at Osteria Francescana often celebrates Emilian staples, especially tortellini and Parmigiano Reggiano. This is a simple home dish built from those same two ingredients. Read our profile of Massimo Bottura.
This is our own home-kitchen version of a classic dish. It is not Massimo Bottura’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Tortellini in Parmigiano Cream
Ingredients
Method
- Bring a large pot of salted water to the boil.
- Warm the cream and butter in a wide pan until just simmering.
- Take the pan off the heat and whisk in the Parmigiano a handful at a time until smooth. Add nutmeg and pepper.
- Cook the tortellini for 1 minute less than the packet says and drain, keeping a little water.
- Add the tortellini to the sauce over low heat and toss gently for 1 minute, loosening with a spoonful of pasta water if needed.
- Serve at once with more Parmigiano.