Creamy Dreamy Tortellini Alla Panna Recipe: A Family Favorite

Creamy and decadent tortellini alla panna beckons with its rich, silky sauce that wraps tender pasta in pure comfort.

Italian kitchens have long celebrated this luxurious dish that combines delicate cheese-filled tortellini with a velvety cream-based embrace.

Parmesan and heavy cream dance together, creating a luscious coating that clings to every pasta pocket.

The recipe originates from the northern regions of Italy, where butter and cream reign supreme in culinary traditions.

Home cooks adore this straightforward yet elegant meal that comes together in mere minutes.

Simple ingredients elevate this classic pasta to a restaurant-worthy experience you can easily master in your own kitchen.

Grab your ingredients and get ready to savor a plate of pure Italian indulgence.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 550 kcal

Servings: 5

Tortellini alla Panna Ingredient Checklist

• Tortellini: Delicate, ring-shaped pasta stuffed with cheese or meat, perfect for capturing rich, creamy sauces.
• Peas: Sweet, tender green gems that add vibrant color and gentle burst of freshness to the dish.

• Butter: Creates silky, luxurious base for the cream sauce, adding depth and richness.
• Heavy Cream: Transforms sauce into a velvety, indulgent coating that clings beautifully to pasta.
• Garlic: Aromatic powerhouse that infuses the sauce with warm, pungent undertones.
• Salt: Enhances and balances all flavor profiles in the dish.
• Black Pepper: Adds subtle heat and complexity to the creamy sauce.

• Prosciutto: Delicate, salty Italian cured ham that brings sophisticated depth and umami character.
• Parmesan Cheese: Nutty, sharp cheese that melts seamlessly, creating a luxurious and tangy finish.
• Pasta Water: Starchy liquid gold that helps harmonize and adjust sauce consistency.

Tools to Make Tortellini alla Panna

• Large pot: Essential for boiling water and cooking tortellini.
• Large pan with high sides: Perfect for making creamy sauce.
• Wooden spoon or spatula: Great for stirring sauce and mixing ingredients.
• Colander: Needed to drain cooked tortellini and peas.
• Measuring cup: Helps measure reserved pasta water.
• Cheese grater: Useful for grating fresh Parmesan cheese.

Instructions to Cook Tortellini alla Panna

• Waterside Preparation

Grab a spacious cooking vessel and fill it generously with water. Sprinkle salt to enhance flavor and bring liquid to a rolling boil using high flame.

• Silky Cream Base

In a roomy skillet, transform butter into liquid gold. Pour heavy cream and introduce minced garlic with a whisper of salt and pepper. Allow mixture to gently bubble and slightly thicken, then remove from heat.

• Pasta and Veggie Dance

Drop tortellini into bubbling water, cooking until tender yet slightly firm. Toss green peas into the water during final cooking moments. Fresh pasta requires less time compared to dried varieties.

• Sauce Symphony

Reunite cream mixture with tortellini over medium heat. Fold in delicate prosciutto strips and sprinkle Parmesan until cheese melts completely. If sauce feels too thick, splash some reserved pasta water to create perfect consistency.

• Elegant Serving

Transfer steaming tortellini to waiting plates. Dust with additional Parmesan for a luxurious finishing touch. Serve immediately while flavors are vibrant and sauce remains creamy.

Rich Creamy Twists for Tortellini alla Panna

• Replace prosciutto with crispy bacon, shredded rotisserie chicken, or sautéed mushrooms for different flavor profiles and dietary preferences.
• Toss in roasted bell peppers, spinach leaves, or sun-dried tomatoes to increase nutritional value and add vibrant colors to the dish.
• Adjust cream sauce consistency by gradually adding reserved pasta water or extra Parmesan cheese, ensuring a perfectly smooth and silky texture.
• Prepare the sauce and tortellini separately, then combine just before serving to maintain optimal texture and prevent soggy pasta.

Serving Tortellini alla Panna in Style

• Elevate Your Dining Experience: Sprinkle fresh chopped parsley or basil on top for a burst of color and herbal freshness that complements the rich, creamy sauce.
• Pair with Wine: Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc to cut through the richness of the cream sauce and balance the salty prosciutto.
• Create a Complete Meal: Serve alongside a light arugula salad with lemon vinaigrette to provide a tangy contrast to the creamy tortellini and add a refreshing element to your plate.
• Customize Your Garnish: Top with toasted pine nuts or crispy breadcrumbs for an extra layer of texture that adds crunch and depth to the delicate pasta dish.

Tips to Store Tortellini alla Panna Properly

• Refrigerate Wisely: Store leftover tortellini alla panna in an airtight container in the refrigerator for up to 3 days. The creamy sauce may slightly separate, but a quick reheat will restore its original texture.
• Reheat Gently: Warm the dish in a skillet over medium-low heat, adding a splash of cream or pasta water to prevent drying. Stir continuously to help the sauce recombine smoothly and maintain its creamy consistency.
• Freeze Carefully: For longer storage, freeze the tortellini without prosciutto for maximum freshness. Place in a freezer-safe container, removing as much air as possible. Consume within 2 months for best quality and flavor.
• Meal Prep Tip: Prepare the cream sauce and tortellini separately when making ahead. Keep components refrigerated and combine just before serving to maintain the ideal texture and prevent soggy pasta.

Velvety Tortellini Alla Panna Recipe

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4.6 from 9 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Creamy tortellini alla panna delivers rich Italian comfort from Emilia-Romagna’s culinary heritage. Simple ingredients combine into a luxurious pasta experience that welcomes you to savor authentic regional flavors.

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Ingredients

Scale 1x2x3x

• 16 oz (454 g) tortellini
• 2 oz (57 g) prosciutto, cut into bite-sized pieces
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan cheese
• ½ cup (75 g) frozen peas
• 3 tbsps (45 g) butter
• 1 large garlic clove, minced
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp (15 g) salt (for water)

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Instructions

1. Liquid Preparation: Fill a large stainless steel pot with water, generously salt, and bring to a robust boil over high heat.
2. Sauce Creation: In a deep skillet, melt butter and blend with heavy cream, introducing minced garlic, salt, and black pepper. Simmer until sauce reaches a smooth, slightly thickened consistency.
3. Pasta Cooking: Immerse tortellini and green peas into vigorously boiling water, cooking until pasta reaches al dente perfection (4-6 minutes for fresh, 8-10 minutes for dried). Drain pasta carefully, reserving a portion of starchy cooking liquid.
4. Sauce Fusion: Reignite cream sauce over medium heat, gently folding in cooked tortellini and prosciutto. Sprinkle Parmigiano-Reggiano, stirring until cheese melts completely and integrates seamlessly.
5. Liquid Adjustment: If sauce appears dense, gradually introduce reserved pasta water, whisking to achieve a silky, luxurious texture.
6. Presentation: Transfer to pre-warmed serving dishes, embellish with additional Parmigiano-Reggiano and optional fresh basil leaves. Serve immediately while steaming hot.

Notes

• Pasta Water Magic: Reserve some starchy pasta water to rescue and adjust sauce consistency if it becomes too thick or dry.
• Cream Sauce Timing: Watch the sauce carefully during simmering to prevent burning; remove from heat promptly when it starts to thicken slightly.
• Prosciutto Pro Tip: Slice prosciutto thinly to ensure even distribution and quick melting into the creamy sauce.
• Cheese Melting Technique: Grate Parmigiano-Reggiano fresh and add gradually, stirring continuously to create a smooth, silky texture without clumping.

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

Nutrition

• Serving Size: 5
• Calories: 550
• Sugar: 2 g
• Sodium: 950 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 100 mg