How to cook tortellini with cream?

Tortellini alla panna are a classic of Emilian cuisine, a rich and tasty dish that enhances the flavor of fresh tortellini. Discover how to prepare this delight following the real recipe .

Ingredients (for 4 people):

• 500 g of fresh tortellini Buy Emilia Gourmet
• 250 ml of fresh cream
• 100 g of grated Parmigiano Reggiano
• Salt to taste
• Black pepper to taste (optional)
• Nutmeg to taste (optional)

Preparation:

1. Cook the tortellini: Bring a pot of broth to a boil. Once the broth is boiling, add the tortellini and cook for 3-4 minutes, or until they float to the surface. The tortellini should be al dente.

2. Prepare the cream sauce: While the tortellini are cooking, heat the fresh cream in a large pan over low heat. Once the cream is boiling, add salt and pepper to taste. Let the cream heat without boiling, so that it remains creamy.

3. Season the tortellini: Drain the tortellini al dente. Transfer them directly to the pan with the cream. Stir gently to mix the sauce with the tortellini. If the sauce is too thick, add a little of the tortellini cooking broth.

4. Add Parmigiano Reggiano: Once the tortellini are well seasoned, sprinkle with grated Parmigiano Reggiano and toss again. If desired, add a sprinkle of black pepper and a pinch of nutmeg for extra flavor.

5. Serve: Your tortellini alla panna are ready! Serve immediately, piping hot, with a generous sprinkling of Parmigiano Reggiano.

Tortellini alla panna bolognesi are a simple but incredibly tasty dish, which celebrates one of the symbolic dishes of Emilia-Romagna. Preparing them following the traditional recipe is a tribute to Italian cuisine, capable of conquering every palate.