Tortellini alla panna is a traditional Italian tortellini with cream sauce recipe. It’s very straightforward to make, requires only a few substances and will be on the desk in 20-Half-hour. Italians love this conventional recipe because it’s a favorite with kids and adults alike. It’s additionally an incredible weeknight meal!
Historical past.
Tortellini is a typical crammed pasta from Emilia-Romagna which is historically served in broth. Nonetheless, though many individuals consider tortellini alla panna as a contemporary recipe, there may be proof of it being made relationship again to Medieval instances.
I’ve learn that dairy farm staff who have been typically ‘paid’ with dairy merchandise, in addition to those that had their very own dairy cattle, used to pour cream onto their pasta dishes. The cream was often uncooked cream, in Italian ‘panna fresca d’affioramento’. That is cream that’s separated from uncooked complete milk.
Nonetheless, serving tortellini with cream sauce solely turned a well-liked recipe in trendy instances when recent cream began to be extra accessible to most people. Previous to that recent cream was used extra for butter and cheese making.
Different variations of tortellini alla panna.
Though there are different variations of this tortellini recipe, the one I’ve revealed right here might be the only and most traditional. Nonetheless, Italians additionally love tortellini with cream and cooked ham, typically with the addition of peas.
We put together tortellini that manner too, though I want to make use of ricotta and spinach tortellini as a result of utilizing ham within the sauce competes with the flavours of the meat filling within the tortellini.
Elements on this tortellini recipe.
This tortellini alla panna recipe is usually made with meat crammed tortellini and meat broth. In fact, you too can use ricotta and spinach crammed pasta, and vegetable broth. Nonetheless, if you wish to make this recipe vegetarian additionally, you will want to exchange the Parmigiano Reggiano with a vegetable parmesan as Italian Parmigiano (and Grana) comprises animal rennet.
Aside from the pasta, broth and cheese, all you want for this recipe is recent cream plus, salt and pepper.
The tortellini: As talked about above the tortellini on this recipe are conventional Italian meat crammed pasta. I used prepared made recent meat tortellini. You need to use retailer purchased recent tortellini, in addition to dried and even frozen. This recipe can be actually good with home made tortellini though that will contain extra prep time.
Different related crammed pasta varieties reminiscent of cappelletti or agnolotti del plin are additionally scrumptious served with this cream sauce.
The broth: The tortellini on this recipe are cooked in meat broth, which can be used within the cream sauce. You need to use home made or ready-made broth. I used a ready-made natural beef broth.
The cheese: Parmigiano Reggiano is a conventional cheese from Emilia-Romagna and the cheese of alternative for this tortellini alla panna. You can even use Grana Padano.
The cream: Contemporary cream offers this tortellini recipe its creaminess. Combining the cream with broth and cheese not solely helps to thicken the consistency of the sauce, but in addition enriches the flavour.
Step-by-step directions.
If you’re utilizing ready-made tortellini and broth, this recipe requires little or no cooking time and nearly no preparation.
1) Warmth the broth in a pan till it’s simmering. Then put 2 ladles of broth and the grated parmigiano right into a blender or meals processor and pulse till you will have fairly a thick sauce, nearly a paste.
2) Pour the recent cream right into a saucepan that may maintain the tortellini too. Add the broth and cheese sauce and cook dinner over a low warmth till the cheese has melted, and you’ve got a easy sauce. Add salt and pepper to style.
3) Cook dinner the tortellini within the simmering broth till prepared. Contemporary tortellini solely take 2-3 minutes, relying on the scale. Dried or frozen tortellini will take longer, and you might want extra broth.
4) Take away the tortellini from the broth utilizing a slotted spoon and add it to the cream sauce.
5) Combine the tortellini and cream sauce collectively.
6) Serve your tortellini alla panna instantly with some freshly floor black pepper and extra grated cheese if required.
FAQ.
Sure, you’ll be able to. As an alternative of meat crammed tortellini simply use pasta with spinach and ricotta inside, a vegetable broth and a vegetarian parmesan. Italian Parmigiano and Grana are made with animal rennet. So, they aren’t vegetarian cheeses.
Sure, you’ll be able to put together this dish a day prematurely and hold it within the fridge. Reheat the tortellini alla panna over a really low warmth with the addition of some extra broth or milk.
This dish will be reheated over a low warmth with the addition of some extra liquid like broth or a bit of milk. You can even bake or fry the leftovers.
Freezing leftovers is not beneficial as a result of recent cream does not freeze nicely.
Let me know what you suppose.
When you make this Italian tortellini alla panna (with cream sauce), I’d love to listen to the way it seems. Please write a remark right here on the weblog, e-mail me or submit a touch upon the Pasta Challenge Fb web page.
Your suggestions is admittedly appreciated!
Buon Appetito!
Different conventional pasta with cream recipes.
- Creamy pork tenderloin pasta from Trention-Alto Adige.
- Creamy smoked salmon pasta.
- Tomato, cream and pancetta pasta del Maresciallo.
- Pasta with saffron and pancetta from Abruzzo.
- Sausage and saffron pasta alla Monzese from Lombardy.
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Tortellini alla Panna (with cream sauce)
Tortellini alla panna is a traditional Italian tortellini with cream sauce recipe. It’s very very straightforward to make, requires only a few substances and will be on the desk in 20-Half-hour. Italians love this conventional recipe because it’s a favorite with kids and adults alike. It’s additionally an incredible weeknight meal!
Gear
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2 massive saucepans
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1 meals processor
Elements
- 14 ounces meat crammed tortellini You can even use ricotta and spinach tortellini.
- 8.5 ounces recent cream
- 3.5 ounces Parmigiano Reggiano or Grana freshly grated. Or vegetarian parmesan.
- 2 pints beef broth you might want extra. Or vegetable broth for vegetarian model
- 1 teaspoon salt to style
- 1 teaspoon freshly floor black pepper. to style
Directions
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Pour the broth right into a pan massive sufficient to cook dinner the tortellini in. Warmth the broth till it’s simmering. Then put 2 ladles of broth and the grated Parmigiano right into a blender or meals processor and pulse till you will have fairly a thick sauce, nearly a paste.
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Pour the recent cream right into a saucepan that’s sufficiently big to carry the cooked tortellini too. Add the broth and cheese sauce and cook dinner over a low warmth till the cheese has melted,and you’ve got a easy sauce. Add salt and pepper to style.
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Cook dinner the tortellini within the simmering broth till prepared. Contemporary tortellini solely take 2-3 minutes, relying on the scale. Dried or frozen tortellini will take longer, and you might want extra broth.
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Take away the tortellini from the broth utilizing a slotted spoon and add it to the cream sauce.
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Combine the tortellini and cream sauce collectively and serve instantly with some freshly floor black pepper and extra grated cheese if required.
Stop your display from going darkish
Notes
Leftovers will be reheated in a pan with a bit of extra liquid or within the microwave. You can even fry or bake the leftovers. I like to fry them!
Diet
Energy: 628kcalCarbohydrates: 46gProtein: 28gFats: 37gSaturated Fats: 21gPolyunsaturated Fats: 1gMonounsaturated Fats: 8gLdl cholesterol: 123mgSodium: 2306mgPotassium: 215mgFiber: 4gSugar: 5gVitamin A: 1082IUVitamin C: 0.4mgCalcium: 491mgIron: 3mg
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