Tortellini alla Panna from Old Spaghetti Factory features tender cheese-filled tortellini pasta enveloped in a rich, creamy Parmesan sauce, garnished with fresh parsley and a sprinkle of grated Parmesan, offering a smooth and indulgent Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Cheese grater
- Chef’s knife
- Cutting board
- Ladle
- Serving bowl or plate
Ingredients
- 12 oz (340g) cheese tortellini
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground white pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- Extra grated Parmesan cheese, for serving
When preparing Tortellini alla Panna, use high-quality cheese tortellini to ensure a tender and flavorful base. Freshly grated Parmesan cheese enhances the sauce's creaminess and depth of flavor, so avoid pre-grated varieties that often contain additives. Heavy cream must be full-fat to achieve the rich texture characteristic of this dish. Season with ground white pepper carefully, as it complements but does not overpower the delicate flavors. Your homemade version of Tortellini alla Panna from Old Spaghetti Factory will capture the authentic, smooth, and indulgent quality of the classic Italian dish.
Instructions
- Fill a large pot with water and bring to a boil.
- Add a generous pinch of salt to the boiling water.
- Add the cheese tortellini to the pot and cook according to package instructions until al dente.
- Drain the tortellini using a colander.
- In a large skillet or sauté pan, melt the unsalted butter over medium heat.
- Pour in the heavy cream and heat gently, stirring occasionally.
- Gradually add the grated Parmesan cheese and stir until fully melted and smooth.
- Season the sauce with ground white pepper and salt to taste.
- Add the drained tortellini to the skillet, gently tossing to coat with the sauce.
- Sprinkle in the chopped fresh parsley and stir to combine.
- Use a ladle to serve the pasta into bowls or plates.
- Garnish with extra grated Parmesan cheese and additional parsley if desired.
Substitution
Tortellini alla Panna from Old Spaghetti Factory is a creamy, cheese-filled pasta dish that can be adapted by using frozen cheese tortellini if fresh is unavailable. Heavy cream can be substituted with half-and-half for a lighter sauce, though the texture may be less rich. If you lack white pepper, black pepper works as an alternative, but it will slightly alter the visual appeal of the sauce. Butter may be replaced with olive oil for a dairy-free option, but the flavor profile will change accordingly. Your fresh parsley garnish can be swapped with dried parsley or basil if fresh herbs are out of reach.
Tips
When cooking the cheese tortellini, ensure the water is at a rolling boil before adding pasta to prevent sticking and achieve perfect al dente texture. Stir the pasta occasionally during boiling to keep individual tortellini separate, enhancing your final dish's presentation. When melting Parmesan into the cream sauce, add the cheese gradually off direct heat if possible to avoid clumping and preserve the sauce's smooth consistency. Remember to taste and adjust seasoning just before serving to tailor the flavor to your preference and bring out the richness of the Parmesan.
Nutritions
Tortellini alla Panna is a calorie-dense dish, mainly due to its rich heavy cream and Parmesan cheese components, which provide significant amounts of fat and protein. Cheese tortellini adds carbohydrates and additional protein, making it a balanced source of energy, while butter contributes saturated fats. You can expect a serving to deliver essential nutrients like calcium from the Parmesan and a moderate sodium content that should be monitored if you have dietary restrictions. Fresh parsley adds minimal calories but enhances flavor and provides small amounts of vitamins A and C.
Storage
Store leftover Tortellini alla Panna in an airtight container in the refrigerator for up to 3 days to maintain flavor and texture. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the Parmesan sauce from separating. Your creamy Parmesan-sauced tortellini will stay delicious when stored and reheated properly.
Variation or Alternatives
You can substitute half-and-half for heavy cream to create a lighter sauce without compromising creaminess. For a twist, add sauteed mushrooms or cooked pancetta to the skillet before mixing in the tortellini, enhancing texture and flavor. Try swapping white pepper with freshly cracked black pepper or a pinch of nutmeg for subtle warmth. Using fresh tortellini instead of dried can reduce cooking time and yield a more delicate bite in your dish.
Allergies
Tortellini alla Panna contains common allergens such as dairy from heavy cream, butter, and Parmesan cheese, as well as wheat in the cheese tortellini pasta. If you have lactose intolerance or a milk allergy, consuming this dish may cause adverse reactions. Always check the ingredient list carefully to ensure Your safety, especially regarding gluten sensitivity or dairy allergies.
Why this recipe?
Tortellini alla Panna from Old Spaghetti Factory features tender pasta filled with seasoned meat, enveloped in a rich, creamy sauce made with heavy cream and Parmesan cheese. You'll enjoy the harmonious blend of flavors and the comforting, velvety texture that makes this dish a standout on their menu. Reproducing this classic Italian dish at home allows you to customize the ingredients and savor a restaurant-quality experience anytime. The ease of preparation and authentic taste make this copycat recipe worth trying for any pasta lover.