Tortellini alla Panna

Method7 steps · about 15 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it generously. Finely grate the sauce Parmigiano (50 g) if not already prepared.

   Uses Water for boiling tortellini, as needed; reserve around 120 ml of cooked pasta water · Salt for tortellini cooking water, as needed · 50 g Parmigiano Reggiano, finely grated for sauce

2. 2

   Step 2: Put the 1/2 tablespoon olive oil and crushed garlic clove (1) in a large skillet over medium heat. Fry for around 1 minute until fragrant, without browning the garlic.

   Fry garlic until fragrant · 1 minUses 1/2 tablespoon olive oil · 1 garlic clove, crushed

3. 3

   Step 3: Add all 480 ml heavy cream to the garlic pan and bring just to a boil, then lower to a gentle simmer. Stir in all 145 g frozen peas, the 50 g grated sauce Parmigiano prepared in step 1, the optional small pinch nutmeg (1 small pinch), and a pinch each of sauce salt (1 pinch) and black pepper (1 pinch).

   Uses Fragrant garlic in olive oil · 480 ml heavy cream · 145 g frozen peas · 50 g finely grated sauce Parmigiano · 1 small pinch nutmeg, optional · 1 pinch sauce salt · 1 pinch sauce black pepper

4. 4

   Step 4: Add all 500 g meat-filled tortellini to the boiling salted water from step 1. Cook according to the packet instructions; fresh tortellini may take around 1 minute, while frozen tortellini can take longer. Before draining, reserve around 120 ml of the actual cooking water, then drain the tortellini.

   Uses 500 g meat-filled tortellini, fresh or frozen · Boiling salted tortellini water

5. 5

   Step 5: While the tortellini cook, keep the prepared cream sauce at a slow simmer, stirring occasionally so a skin does not form. Let the cheese melt, the peas heat through and the sauce thicken gently.

   Uses Cream, Parmigiano and pea sauce

6. 6

   Step 6: Add the drained tortellini from step 4 to the sauce from step 5, turn off the heat and toss to coat. Add a small splash from the reserved 120 ml actual cooking water only if the sauce is too thick.

   Uses Cooked meat-filled tortellini · Small splash from the reserved 120 ml, only if needed · Gently thickened cream and pea sauce

7. 7

   Step 7: Serve immediately in 6 bowls with extra grated serving Parmigiano and black pepper to taste.

   Uses Meat tortellini coated in cream and pea sauce · Extra grated Parmigiano Reggiano for serving, as needed · Extra black pepper for serving, to taste