The Creamiest Tortellini Alla Panna Recipe You’ll Ever Try

Tortellini alla panna whispers classic italian comfort through its creamy, rich essence.

Pasta lovers recognize this dish as a luxurious indulgence straight from northern italian kitchens.

Regional culinary traditions blend seamlessly in this delectable preparation, refineing simple ingredients into something magical.

Soft, delicate pasta parcels nestle within a velvety sauce that promises pure satisfaction.

Cream-based recipes often intimidate home cooks, yet this particular method remains wonderfully approachable and straightforward.

Each ingredient plays a crucial role in building complex, harmonious flavors that dance across your palate.

Professional chefs and passionate home cooks alike appreciate the elegant simplicity of this timeless recipe.

Tortellini alla Panna: Rich and Creamy

• Creamy Comfort in Minutes: This tortellini dish delivers luxurious restaurant-quality flavor with incredibly simple cooking steps that take less than 30 minutes from start to finish.
• Texture Paradise: Experience a delightful blend of silky cream sauce, tender pasta pockets, and delicate prosciutto that create a multi-layered mouthfeel perfect for satisfying comfort food cravings.
• Versatile Weeknight Winner: Adaptable for busy families and elegant enough for dinner parties, this recipe works brilliantly as a quick lunch, romantic dinner, or casual gathering centerpiece that impresses without complicated techniques.

All the Ingredients for Tortellini alla Panna

• Tortellini: Stuffed pasta that forms the base of the dish, choose fresh or dried varieties with your preferred filling.
• Peas: Sweet green vegetable that adds color and nutrition to the pasta.
• Prosciutto: Thin, delicate Italian dry-cured ham that provides a rich, salty flavor.

• Butter: Creates a smooth, rich base for the cream sauce.
• Heavy Cream: Provides a luxurious, velvety texture to the sauce.
• Parmesan Cheese: Aged Italian cheese that adds depth and saltiness to the dish.

• Garlic: Aromatic ingredient that enhances the overall flavor profile.
• Salt: Essential for bringing out the flavors of all ingredients.
• Black Pepper: Adds a subtle heat and complexity to the sauce.

• Water: Used for boiling pasta, choose filtered water for best taste.
• Salt: Added to pasta water to season the tortellini while cooking.

Cooking Up Creamy Tortellini

Step 1: Prepare Boiling Water

Fill a large pot with water and add salt. Bring to a boil over high heat.

Step 2: Create Cream Sauce

• Minced garlic
• Salt
• Black pepper

Simmer for 1 minute until the mixture slightly thickens, then remove from heat.

Step 3: Cook Pasta and Peas

• Fresh tortellini: 4-6 minutes
• Dry tortellini: 8-10 minutes

Add peas during the last 2-3 minutes of cooking.

Step 4: Drain Pasta

Drain tortellini, saving of pasta water.

Step 5: Combine Sauce and Pasta

• Cooked tortellini
• Prosciutto

Stir in Parmesan cheese until melted and well combined.

If sauce seems too thick, add reserved pasta water to reach desired consistency.

Step 6: Serve and Enjoy

Plate the tortellini warm, garnishing with extra Parmesan cheese.

Tips for a Creamier Tortellini

• Choose Fresh Tortellini: Select high-quality, fresh tortellini for the best texture and flavor, preferably filled with cheese or meat.
• Master Al Dente Cooking: Slightly undercook tortellini to maintain a firm bite, as they'll continue cooking in the cream sauce.
• Control Sauce Consistency: Add reserved pasta water gradually to create a silky, smooth sauce that perfectly coats each tortellini.
• Layer Flavor Carefully: Sauté garlic briefly in butter to release its aromatic oils without burning, creating a rich base for the cream sauce.
• Enhance with Prosciutto: Use thinly sliced, high-quality prosciutto for a delicate saltiness that complements the creamy sauce beautifully.

Reheating Tortellini alla Panna with Care

• Storing Leftovers
• Refrigerate tortellini in an airtight container within 2 hours of cooking. Keep the dish fresh for 3-4 days in the fridge. Cover tightly with plastic wrap or seal in a food storage container to prevent moisture loss and prevent other food odors from seeping in.
• Freezing Method
• Carefully transfer cooled tortellini to a freezer-safe container. Seal completely and freeze for up to 2 months. Place a layer of plastic wrap directly on the surface to prevent freezer burn and protect the creamy sauce's texture.
• Reheating Instructions
• Thaw refrigerated tortellini in the microwave or stovetop. For microwave, heat in 30-second intervals, stirring between each to distribute heat evenly.

What to Serve with Tortellini alla Panna

• Pair with Crisp White Wine: A chilled Pinot Grigio or Sauvignon Blanc cuts through the creamy sauce, balancing the richness of the tortellini with its bright, acidic notes.
• Complement with Fresh Salad: A light arugula salad with lemon vinaigrette provides a zesty contrast to the heavy cream sauce, adding freshness and lightness to the meal.
• Match with Crusty Garlic Bread: Toasted Italian bread rubbed with garlic perfectly soaks up the creamy sauce, enhancing the overall dining experience and adding a delightful crunch.
• Serve with Sparkling Water: A bubbly mineral water with a slice of lemon cleanses the palate between bites, helping to refresh the taste buds and balance the dish's richness.

Variations That Take Tortellini Up a Notch

• Vegetarian Cream Delight: Replace prosciutto with sautéed mushrooms or roasted bell peppers for a meat-free version that maintains rich, creamy flavors.
• Spicy Herb Fusion: Add red pepper flakes and fresh basil or chopped rosemary to the cream sauce for an extra kick of aromatic warmth.
• Seafood Elegance: Swap prosciutto with cooked shrimp or crab meat to transform the classic recipe into a luxurious seafood pasta experience.
• Light Mediterranean Spin: Incorporate sun-dried tomatoes and crumbled feta cheese to give the dish a tangy, Mediterranean-inspired profile.

Tortellini Alla Panna Recipe

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4.9 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Creamy Italian tortellini alla panna delivers rich comfort straight from Bologna’s kitchens. Parmesan, cream, and delicate pasta intertwine for a luxurious meal you cannot resist.

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Ingredients

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Primary Ingredients:

• 16 ounces (454 grams) tortellini
• 3 tablespoons (45 grams) butter
• 1 cup (240 milliliters) heavy cream
• ¾ cup (75 grams) freshly grated Parmesan cheese
• 2 ounces (57 grams) prosciutto, cut into bite-sized pieces

Seasoning Ingredients:

• 1 large garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

Complementary Ingredients:

• ½ cup (75 grams) frozen peas
• 1 tablespoon (15 grams) salt (for water)

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Instructions

1. Prepare a capacious stainless steel pot with approximately 4 quarts (3.8 liters) of water, generously season with kosher salt to enhance flavor, and initiate high-temperature heating until water reaches a vigorous, rolling boil.
2. Select a broad, deep skillet and delicately melt unsalted butter over medium temperature, gradually incorporating heavy cream (35% milkfat). Introduce minced fresh garlic, kosher salt, and freshly cracked black pepper to the velvety mixture.
3. Allow cream sauce to gently simmer, stirring periodically, until it slightly thickens and develops a luxurious consistency, approximately 60-75 seconds. Remove from heat source and set aside momentarily.
4. Submerge fresh tortellini into boiling water, cooking until achieving a delicate al dente texture – approximately 4-6 minutes for fresh pasta or 8-10 minutes for dried varieties. During the final 2-3 minutes of cooking, introduce sweet green peas to the bubbling water.
5. Carefully drain pasta using a large colander, prudently reserving of starchy pasta water for potential sauce adjustment.
6. Reactivate cream sauce over medium heat, gently incorporating cooked tortellini and thinly sliced prosciutto. Sprinkle freshly grated Parmigiano-Reggiano cheese, stirring until thoroughly melted and harmoniously integrated.
7. If sauce appears excessively thick, incrementally introduce reserved pasta water, whisking to achieve desired silky consistency.
8. Transfer to warmed serving dishes, garnishing with additional grated Parmigiano-Reggiano and optional fresh basil leaves. Serve immediately while piping hot.

Notes

• Perfectly cooked tortellini requires precise timing, aiming for al dente texture which keeps the pasta slightly firm and prevents mushiness.
• Reserving pasta water is a chef’s secret weapon for creating silky, smooth sauces that cling beautifully to pasta.
• Fresh tortellini cooks faster than dried, so adjust cooking time carefully to avoid overcooking delicate pasta.
• Parmesan cheese melts best when added gradually and stirred continuously, creating a luxurious, creamy sauce.
• Prosciutto adds a delightful salty punch and elegant flavor to this classic Italian cream sauce.
• Garlic infuses the cream sauce with rich, aromatic depth, transforming a simple dish into a restaurant-quality meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 580 kcal
• Sugar: 3 g
• Sodium: 820 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 145 mg