Tortellini alla panna is a classic Italian tortellini with cream sauce recipe. It’s very easy to make, calls for just a few ingredients and can be on the table in 20-30 minutes. Italians love this traditional recipe as it’s a favourite with children and adults alike. It’s also a great weeknight meal!
History.
Tortellini is a typical filled pasta from Emilia-Romagna which is traditionally served in broth. However, although many people think of tortellini alla panna as a modern recipe, there is evidence of it being made dating back to Medieval times.
I have read that dairy farm workers who were often ‘paid’ with dairy products, as well as those who had their own dairy cattle, used to pour cream onto their pasta dishes. The cream was usually raw cream, in Italian ‘panna fresca d’affioramento’. This is cream that is separated from raw whole milk.
However, serving tortellini with cream sauce only became a popular recipe in modern times when fresh cream started to be more accessible to the general public. Prior to that fresh cream was used more for butter and cheese making.
Other versions of tortellini alla panna.
Although there are other versions of this tortellini recipe, the one I have published here is probably the simplest and most classic. However, Italians also love tortellini with cream and cooked ham, often with the addition of peas.
We prepare tortellini that way too, although I prefer to use ricotta and spinach tortellini because using ham in the sauce competes with the flavours of the meat filling in the tortellini.
Ingredients in this tortellini recipe.
This tortellini alla panna recipe is typically made with meat filled tortellini and meat broth. Of course, you can also use ricotta and spinach filled pasta, and vegetable broth. However, if you want to make this recipe vegetarian you will also need to replace the Parmigiano Reggiano with a vegetable parmesan as Italian Parmigiano (and Grana) contains animal rennet.
Apart from the pasta, broth and cheese, all you need for this recipe is fresh cream plus, salt and pepper.
The tortellini: As mentioned above the tortellini in this recipe are traditional Italian meat filled pasta. I used ready made fresh meat tortellini. You can use store bought fresh tortellini, as well as dried or even frozen. This recipe is also really good with homemade tortellini although that would involve more prep time.
Other similar filled pasta types such as cappelletti or agnolotti del plin are also delicious served with this cream sauce.
The broth: The tortellini in this recipe are cooked in meat broth, which is also used in the cream sauce. You can use homemade or ready-made broth. I used a ready-made organic beef broth.
The cheese: Parmigiano Reggiano is a traditional cheese from Emilia-Romagna and the cheese of choice for this tortellini alla panna. You can also use Grana Padano.
The cream: Fresh cream gives this tortellini recipe its creaminess. Combining the cream with broth and cheese not only helps to thicken the consistency of the sauce, but also enriches the flavour.
Step by step instructions.
If you are using ready-made tortellini and broth, this recipe requires very little cooking time and almost no preparation.
1) Heat the broth in a pan until it is simmering. Then put 2 ladles of broth and the grated parmigiano into a blender or food processor and pulse until you have quite a thick sauce, almost a paste.
2) Pour the fresh cream into a saucepan that can hold the tortellini too. Add the broth and cheese sauce and cook over a low heat until the cheese has melted, and you have a smooth sauce. Add salt and pepper to taste.
3) Cook the tortellini in the simmering broth until ready. Fresh tortellini only take 2-3 minutes, depending on the size. Dried or frozen tortellini will take longer, and you may need more broth.
4) Remove the tortellini from the broth using a slotted spoon and add it to the cream sauce.
5) Mix the tortellini and cream sauce together.
6) Serve your tortellini alla panna immediately with some freshly ground black pepper and more grated cheese if required.
FAQ.
Yes, you can. Instead of meat filled tortellini just use pasta with spinach and ricotta inside, a vegetable broth and a vegetarian parmesan. Italian Parmigiano and Grana are made with animal rennet. So, they are not vegetarian cheeses.
Yes, you can prepare this dish a day in advance and keep it in the fridge. Reheat the tortellini alla panna over a very low heat with the addition of some more broth or milk.
This dish can be reheated over a low heat with the addition of some more liquid like broth or a little milk. You can also bake or fry the leftovers.
Freezing leftovers isn’t recommended because fresh cream doesn’t freeze well.
Let me know what you think.
If you make this Italian tortellini alla panna (with cream sauce), I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Your feedback is really appreciated!
Buon Appetito!
Other traditional pasta with cream recipes.
- Creamy pork tenderloin pasta from Trention-Alto Adige.
- Creamy smoked salmon pasta.
- Tomato, cream and pancetta pasta del Maresciallo.
- Pasta with saffron and pancetta from Abruzzo.
- Sausage and saffron pasta alla Monzese from Lombardy.
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Tortellini alla Panna (with cream sauce)
Tortellini alla panna is a classic Italian tortellini with cream sauce recipe. It’s very very easy to make, calls for just a few ingredients and can be on the table in 20-30 minutes. Italians love this traditional recipe as it’s a favourite with children and adults alike. It’s also a great weeknight meal!
Equipment
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2 large saucepans
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1 food processor
Ingredients
- 14 ounces meat filled tortellini You can also use ricotta and spinach tortellini.
- 8.5 ounces fresh cream
- 3.5 ounces Parmigiano Reggiano or Grana freshly grated. Or vegetarian parmesan.
- 2 pints beef broth you may need more. Or vegetable broth for vegetarian version
- 1 teaspoon salt to taste
- 1 teaspoon freshly ground black pepper. to taste
Instructions
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Pour the broth into a pan large enough to cook the tortellini in. Heat the broth until it is simmering. Then put 2 ladles of broth and the grated Parmigiano into a blender or food processor and pulse until you have quite a thick sauce, almost a paste.
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Pour the fresh cream into a saucepan that’s big enough to hold the cooked tortellini too. Add the broth and cheese sauce and cook over a low heat until the cheese has melted,and you have a smooth sauce. Add salt and pepper to taste.
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Cook the tortellini in the simmering broth until ready. Fresh tortellini only take 2-3 minutes, depending on the size. Dried or frozen tortellini will take longer, and you may need more broth.
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Remove the tortellini from the broth using a slotted spoon and add it to the cream sauce.
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Mix the tortellini and cream sauce together and serve immediately with some freshly ground black pepper and more grated cheese if required.
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Notes
Leftovers can be reheated in a pan with a little more liquid or in the microwave. You can also fry or bake the leftovers. I love to fry them!
Nutrition
Calories: 628kcalCarbohydrates: 46gProtein: 28gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 123mgSodium: 2306mgPotassium: 215mgFiber: 4gSugar: 5gVitamin A: 1082IUVitamin C: 0.4mgCalcium: 491mgIron: 3mg
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers.
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