Tortellini Alla Panna Recipes
TORTELLINI PANNA
A buddy of mine used to eat this dish all the time when he was stationed in Italy, but could never find it in the states. After some experimentation, he came up with this recipe and I've modified it a little. Everyone that I've made it for loves it!
Provided by klbecks
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic.
- Cut Proscuitto into thin strips.
- Cook tortellini according to package directions.
- Melt butter in skillet.
- Add Garlic and cook for 1-2 minutes.
- Add Proscuitto and cook for 2-3 minutes.
- Add heavy cream and bring to a simmer.
- Cook until cream reduced by half.
- Stir in parmesan and mushrooms.
- Cook until cheese is melted into sauce.
- Stir in reserved cooking liquid and tortellini and toss to coat.
Nutrition Facts : Calories 553.8, Fat 35.8, SaturatedFat 21.5, Cholesterol 138, Sodium 453.1, Carbohydrate 43.8, Fiber 1.8, Sugar 1.2, Protein 15.9
TORTELLINI PASTICCIO
Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce.
Provided by Timothy H.
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1.Preheat the oven to 400°F
- 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.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.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.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.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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- Bring a large pot of water on the stovetop to a boil. While it heats, add butter to a large skillet set over low-medium heat. Once the butter is melted, add minced garlic and saute for 1 minute.
- Once the garlic is sauted, pour in the cream and add the nutmeg, pepper, basil, and parsley. Stir frequently as the cream heats and begins to thicken. Adjust the temperature as needed so the mixture doesn't reach a boil or bubble too much.
- Once the pot of water is boiling, add the frozen tortellini and cook for 3 minutes, or according to package directions. Add the frozen peas to the pot with the pasta after 2 minutes, so when there's 1 minute remaining of cook time. Once cooked, drain the water and return the tortellini and peas to the pot.
- Add the grated Parmesan to the skillet with sauce in two increments, stirring well after each addition so it melts. Once the cheese has melted and the sauce has thickened to your liking, add the cooked tortellini and peas, as well as the sliced prosciutto, and stir to coat. Serve immediately.
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- Add the butter and cream to a large sauté pan, and season with salt and pepper. 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.
- Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
- Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
- Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.
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