“Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.Preheat the oven to 400°F
  2. 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. 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. 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. 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. 6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.

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