Go Back

Tortellini in Parmigiano Cream

Tortellini in a silky Parmigiano Reggiano cream: a rich Emilian dish made with just cheese, cream and good pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 500 g fresh meat tortellini
  • 300 ml double cream
  • 120 g Parmigiano Reggiano (aged 24 months) finely grated
  • 20 g butter
  • 1 pinch nutmeg
  • Black pepper
  • Salt

Method
 

  1. Bring a large pot of salted water to the boil.
  2. Warm the cream and butter in a wide pan until just simmering.
  3. Take the pan off the heat and whisk in the Parmigiano a handful at a time until smooth. Add nutmeg and pepper.
  4. Cook the tortellini for 1 minute less than the packet says and drain, keeping a little water.
  5. Add the tortellini to the sauce over low heat and toss gently for 1 minute, loosening with a spoonful of pasta water if needed.
  6. Serve at once with more Parmigiano.

Notes

Keep the heat low once the cheese is in. Boiling makes the sauce grainy.