Tortellini Panna Recipes

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of water on the stovetop to a boil. While it heats, add butter to a large skillet set over low-medium heat. Once the butter is melted, add minced garlic and saute for 1 minute.
• Once the garlic is sauted, pour in the cream and add the nutmeg, pepper, basil, and parsley. Stir frequently as the cream heats and begins to thicken. Adjust the temperature as needed so the mixture doesn't reach a boil or bubble too much.
• Once the pot of water is boiling, add the frozen tortellini and cook for 3 minutes, or according to package directions. Add the frozen peas to the pot with the pasta after 2 minutes, so when there's 1 minute remaining of cook time. Once cooked, drain the water and return the tortellini and peas to the pot.
• Add the grated Parmesan to the skillet with sauce in two increments, stirring well after each addition so it melts. Once the cheese has melted and the sauce has thickened to your liking, add the cooked tortellini and peas, as well as the sliced prosciutto, and stir to coat. Serve immediately.

TORTELLINI ALLA PANNA RECIPE

Steps:

• Add the butter and cream to a large sauté pan, and season with salt and pepper. Turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
• Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
• Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
• Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of water to a boil and add a generous amount of salt.
• Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don't let it brown).
• Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
• Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
• Keep the sauce slowly simmering, stirring every now and then so a skin doesn't form. The sauce should be thickening.
• Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
• Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of slightly salted water to boil.
• Once water is boiling add tortellini. Cook according to directions on the package. Stick to that time precisely or even reduce it by 1 minute to avoid that tortellini fall apart when you add them to the sauce.
• While you're waiting for water to boil to cook tortellini in, prepare the cream sauce.Place a pan over medium heat, add a generous drizzle of extra virgin olive oil (you can substitute it with butter if you prefer).
• Add heavy cream and stir. Once you see first bubbles reduce the heat, add nutmeg and stir again.Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Turn the heat off.
• Once tortellini are ready, reserve a cup or a little less of their cooking liquid.Drain tortellini and add to the pan with the cream sauce.
• Turn on the heat and toss everything in the pan until the sauce has coated tortellini (it'll take about a minute or so).
• Remove the pan from the heat and add Parmesan cheese, stir until tortellini are well covered with the creamy sauce.If tortellini dry out a bit add a few tablespoons of previously reserved pasta cooking liquid (that should be warm but NOT boiling by now).Give everything another good toss in the pan.
• Serve immediately with fresh ground pepper.

TORTELLINI PASTICCIO

Steps:

• 1.Preheat the oven to 400°F
• 2.Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
• 3.Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
• 4.Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
• 5.Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
• 6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.

TORTELLINI PANNA

Steps:

• Mince garlic.
• Cut Proscuitto into thin strips.
• Cook tortellini according to package directions.
• Melt butter in skillet.
• Add Garlic and cook for 1-2 minutes.
• Add Proscuitto and cook for 2-3 minutes.
• Add heavy cream and bring to a simmer.
• Cook until cream reduced by half.
• Stir in parmesan and mushrooms.
• Cook until cheese is melted into sauce.
• Stir in reserved cooking liquid and tortellini and toss to coat.