Tortellini alla Panna
Description
This is a simple pasta meal at its best. If desired, add peas and/or prosciutto. It can be on the table in less than 30 minutes. Serve with a side salad and a crusty bread, if desired.
Ingredients
3 T. unsalted butter
1 c. heavy cream
salt and pepper, to taste
1 lb. tortellini, meat or cheese
2/3 c. freshly grated Parmagiano-Reggiano cheese, plus extra for serving
Directions
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Bring a large pot of well salted water to a boil; add tortellini; cook until tortellini is slightly underdone, 8-10 minutes; drain well.
Meanwhile, add butter and cream to a large sauté pan; season with salt and pepper, to taste. Turn heat to medium; melt butter into cream; bring to a simmer; cook until slightly thickened, about 1 minute. Remove from heat.
Place pan with butter and cream back over medium heat; add tortellini; stir, mixing tortellini into cream sauce. Add the cheese; stir gently until cheese is melted and tortellini is well coated with the sauce.
Transfer to warm pasta bowls; serve.
4 servings.