Tortellini alla Panna, a super comforting and rich Italian dish made with Tortellini pasta in a delicious creamy parmesan sauce. This recipe is really easy and takes just 15 minutes to make. Grab a glass of vino and dig in!
Tortellini alla Panna is a delicious and simple modern Italian dish made with meat-filled tortellini in a rich and creamy sauce.
Usually, they're served just as they are or with the addition of peas for a little freshness.
This is a very rich and indulgent pasta recipe but it's insanely delicious and the kind of meal you make every now and then when you want something quick and extra comforting.
Serve it with a glass of vino rosso and an espresso for afterwards!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below.
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Ingredients you need
See the photo below that shows you everything you need to make Tortellini alla Panna plus some key notes on the ingredients!
- Tortellini - you can use fresh or frozen tortellini. Traditionally they're filled with meat (carne) and that's the filling we used for this recipe but other fillings will also work.
- Heavy cream - (double cream UK) don't use a low-fat cream.
- Frozen peas - you can use fresh if you like but frozen are easy and convenient.
- Garlic - fresh garlic is a must, don't use powder.
- Nutmeg - just a pinch adds a lovely flavour to the cream although it's optional so you can skip it if you want.
- Parmigiano Reggiano - make sure to finely grate the cheese so it melts into the sauce quickly. Always grate it yourself and avoid pre-grated cheese.
- Olive oil - for frying the garlic, you could use butter instead.
How to make Tortellini alla Panna step by step
Preparation tips!
- Bring a large pot of water to a boil and add a generous amount of salt.
- Grate the Parmigiano Reggiano so it's ready to be added to the sauce.
Step 1) Add a little olive oil to a frying pan and add the garlic. Fry until fragrant but don't let it brown (photo 1).
Step 2) Next, add the cream and bring it to a boil. Once boiling, turn it down to a slow simmer. Add the peas, cheese, nutmeg and a pinch of salt and pepper (photos 2-4).
Step 3) Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute). Once cooked, add to the cream sauce. Turn off the heat and stir to coat in the sauce (photos 5 & 6).
Recipe tips and FAQs
- Variations - common additions are peas, cubbed prosciutto cotto (ham) or sliced mushrooms. You can also add extra Parmigiano Reggiano to taste.
- Tortellini or Tortelloni - if you can't find Tortellini you can also use Tortelloni which are similar but bigger in size.
- Reserve pasta water - it's a good idea to reserve about ½ cup (120ml) of pasta water just in case you need to adjust the consistency of the sauce (you won't need it all).
- Keep the heat low - once the cream comes to a boil turn the heat down low so it's just slowly simmering. If it's too hot it can overboil or thicken too quickly.
You can use either, just make sure to follow the packet instructions for cooking times.
No, I don't recommend freezing it's best served immediately.
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📖 Full Recipe
Tortellini alla Panna
Ingredients
- 1.1 pounds Tortellini fresh or frozen (500g)
- 2 cups heavy cream (480ml)
- 1 clove garlic crushed
- ¾ cup grated Parmigiano Reggiano (50g)
- 1 cup frozen peas (145g)
- ½ tablespoon olive oil
- Salt and pepper to season
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt.
- Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don’t let it brown).
- Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
- Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
- Keep the sauce slowly simmering, stirring every now and then so a skin doesn’t form. The sauce should be thickening.
- Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
- Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.
Notes
- Variations - common additions are peas, cubbed prosciutto or sliced mushrooms. You can also add extra Parmigiano Reggiano to taste.
- Tortellini or Tortelloni - if you can't find Tortellini you can also use Tortelloni which are similar but bigger in size
- Leftovers and freezing - this recipe is best served straight away. Leftovers do not keep well and I do not recommend freezing.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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