🍝 Tortellini alla Panna
Tortellini alla panna are meat-filled egg-pasta tortellini tossed in a cream and Parmesan sauce, sometimes with extra strips of prosciutto. The filling of pork, prosciutto and Parmesan is savoury, and the sauce coats each piece in a silky, rich layer. It is a hearty pasta course that is best eaten hot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g fresh pork-filled tortellini
- 50 g prosciutto, cut in strips
- 200 ml cooking cream
- 50 g grated Parmesan
- black pepper
- pinch of nutmeg
Method
- Bring a large pot of salted water to a boil.
- Warm the prosciutto strips in a wide pan for 1–2 minutes.
- Add the cream and nutmeg and simmer gently for 2 minutes.
- Cook the tortellini until they float, then transfer them to the pan with a splash of cooking water.
- Stir in the Parmesan off the heat, season with pepper and serve immediately.
How to make it lighter
- Replace half the cream with pasta cooking water; the Parmesan still makes a glossy sauce.
- Keep to about 150 g cooked tortellini and add a big green salad on the side.
- Choose light cooking cream; regular cream is far higher in fat.
History
Tortellini come from Emilia-Romagna, where they are traditionally served in broth. The cream-sauce version became a widespread restaurant and home dish in Italy in the later 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →