Tortellini alla panna is a vintage Italian tortellini with cream sauce recipe. It’s really easy to make, requires only some elements and can also be at the desk in 20-Half-hour. Italians love this conventional recipe because it’s a favorite with kids and adults alike. It’s additionally a super weeknight meal!
Historical past.
Tortellini is an ordinary stuffed pasta from Emilia-Romagna which is historically served in broth. Alternatively, even though many of us call to mind 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 employees who have been ceaselessly ‘paid’ with dairy merchandise, in addition to those that had their very own dairy livestock, used to pour cream onto their pasta dishes. The cream was once normally uncooked cream, in Italian ‘panna fresca d’affioramento’. That is cream this is separated from uncooked entire milk.
Alternatively, serving tortellini with cream sauce most effective become a well-liked recipe in trendy instances when contemporary cream began to be extra out there to most people. Previous to that contemporary cream was once used extra for butter and cheese making.
Different variations of tortellini alla panna.
Even supposing there are different variations of this tortellini recipe, the only I’ve printed here’s most certainly the most simple and maximum vintage. Alternatively, Italians additionally love tortellini with cream and cooked ham, ceaselessly with the addition of peas.
We get ready tortellini that approach too, even though I desire to make use of ricotta and spinach tortellini as a result of the usage of ham within the sauce competes with the flavours of the beef filling within the tortellini.
Substances on this tortellini recipe.
This tortellini alla panna recipe is most often made with meat stuffed tortellini and meat broth. In fact, you’ll be able to additionally use ricotta and spinach stuffed pasta, and vegetable broth. Alternatively, if you wish to make this recipe vegetarian you’ll additionally want to substitute the Parmigiano Reggiano with a vegetable parmesan as Italian Parmigiano (and Grana) comprises animal rennet.
Except the pasta, broth and cheese, all you want for this recipe is contemporary cream plus, salt and pepper.
The tortellini: As discussed above the tortellini on this recipe are conventional Italian meat stuffed pasta. I used waiting made contemporary meat tortellini. You’ll use retailer purchased contemporary tortellini, in addition to dried and even frozen. This recipe could also be in point of fact excellent with do-it-yourself tortellini even though that may contain extra prep time.
Different equivalent stuffed pasta sorts similar to cappelletti or agnolotti del plin also are scrumptious served with this cream sauce.
The broth: The tortellini on this recipe are cooked in meat broth, which could also be used within the cream sauce. You’ll use do-it-yourself or ready-made broth. I used a ready-made natural red meat broth.
The cheese: Parmigiano Reggiano is a standard cheese from Emilia-Romagna and the cheese of selection for this tortellini alla panna. You’ll additionally use Grana Padano.
The cream: Contemporary cream offers this tortellini recipe its creaminess. Combining the cream with broth and cheese now not most effective is helping to thicken the consistency of the sauce, but additionally enriches the flavor.
Step-by-step directions.
In case you are the usage of ready-made tortellini and broth, this recipe calls for little or no cooking time and virtually 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’ve got moderately a thick sauce, virtually a paste.
2) Pour the contemporary cream right into a saucepan that may cling the tortellini too. Upload the broth and cheese sauce and cook dinner over a low warmth till the cheese has melted, and you have got a clean sauce. Upload salt and pepper to style.
3) Prepare dinner the tortellini within the simmering broth till waiting. Contemporary tortellini most effective take 2-3 mins, relying at the dimension. Dried or frozen tortellini will take longer, and you’ll want extra broth.
4) Take away the tortellini from the broth the usage of a slotted spoon and upload it to the cream sauce.
5) Combine the tortellini and cream sauce in combination.
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 stuffed tortellini simply use pasta with spinach and ricotta within, 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 get ready this dish an afternoon upfront and stay it within the refrigerator. Reheat the tortellini alla panna over an excessively low warmth with the addition of a few extra broth or milk.
This dish can also be reheated over a low warmth with the addition of a few extra liquid like broth or a bit milk. You’ll additionally bake or fry the leftovers.
Freezing leftovers is not beneficial as a result of contemporary cream does not freeze smartly.
Let me know what you assume.
If you’re making this Italian tortellini alla panna (with cream sauce), I’d love to listen to the way it seems. Please write a remark right here at the weblog, e mail me or submit a touch upon the Pasta Mission Fb web page.
Your comments is in point of fact preferred!
Buon Appetito!
Different conventional pasta with cream recipes.
- Creamy beef 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 vintage Italian tortellini with cream sauce recipe. It’s very really easy to make, requires only some elements and can also be at the desk in 20-Half-hour. Italians love this conventional recipe because it’s a favorite with kids and adults alike. It’s additionally a super weeknight meal!
Apparatus
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2 massive saucepans
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1 meals processor
Substances
- 14 oz. meat stuffed tortellini You’ll additionally use ricotta and spinach tortellini.
- 8.5 oz. contemporary cream
- 3.5 oz. Parmigiano Reggiano or Grana freshly grated. Or vegetarian parmesan.
- 2 pints red meat broth chances are you’ll 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 big enough 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’ve got moderately a thick sauce, virtually a paste.
-
Pour the contemporary cream right into a saucepan that’s large enough to carry the cooked tortellini too. Upload the broth and cheese sauce and cook dinner over a low warmth till the cheese has melted,and you have got a clean sauce. Upload salt and pepper to style.
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Prepare dinner the tortellini within the simmering broth till waiting. Contemporary tortellini most effective take 2-3 mins, relying at the dimension. Dried or frozen tortellini will take longer, and you’ll want extra broth.
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Take away the tortellini from the broth the usage of a slotted spoon and upload it to the cream sauce.
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Combine the tortellini and cream sauce in combination and serve instantly with some freshly floor black pepper and extra grated cheese if required.
Save you your display screen from going darkish
Notes
Vitamin
Energy: 628kcalCarbohydrates: 46gProtein: 28gFats: 37gSaturated Fats: 21gPolyunsaturated Fats: 1gMonounsaturated Fats: 8gLdl cholesterol: 123mgSodium: 2306mgPotassium: 215mgFiber: 4gSugar: 5gNutrition A: 1082IUNutrition C: 0.4mgCalcium: 491mgIron: 3mg
If you have an interest in studying tips on how to make do-it-yourself pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line lessons from my buddies in Rome! Not anything beats studying to make pasta from Italians! Plus when you’re there why now not order a duplicate of one in every of my pasta recipe cookbooks? They make nice prezzies for pasta enthusiasts.
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