Tortellini alla panna is a classic Italian tortellini with cream sauce recipe. It’s very easy to make, calls for just a few ingredients and can be on the table in 20-30 minutes. Italians love this traditional recipe as it’s a favourite with children and adults alike. It’s also a great weeknight meal!
History.
Tortellini is a typical filled pasta from Emilia-Romagna which is traditionally served in broth. However, although many people think of tortellini alla panna as a modern recipe, there is evidence of it being made dating back to Medieval times.
I have read that dairy farm workers who were often ‘paid’ with dairy products, as well as those who had their own dairy cattle, used to pour cream onto their pasta dishes. The cream was usually raw cream, in Italian ‘panna fresca d’affioramento’. This is cream that is separated from raw whole milk.
However, serving tortellini with cream sauce only became a popular recipe in modern times when fresh cream started to be more accessible to the general public. Prior to that fresh cream was used more for butter and cheese making.
Other versions of tortellini alla panna.
Although there are other versions of this tortellini recipe, the one I have published here is probably the simplest and most classic. However, Italians also love tortellini with cream and cooked ham, often with the addition of peas.
We prepare tortellini that way too, although I prefer to use ricotta and spinach tortellini because using ham in the sauce competes with the flavours of the meat filling in the tortellini.
Ingredients in this tortellini recipe.
This tortellini alla panna recipe is typically made with meat filled tortellini and meat broth. Of course, you can also use ricotta and spinach filled pasta, and vegetable broth. However, if you want to make this recipe vegetarian you will also need to replace the Parmigiano Reggiano with a vegetable parmesan as Italian Parmigiano (and Grana) contains animal rennet.
Apart from the pasta, broth and cheese, all you need for this recipe is fresh cream plus, salt and pepper.
The tortellini: As mentioned above the tortellini in this recipe are traditional Italian meat filled pasta. I used ready made fresh meat tortellini. You can use store bought fresh tortellini, as well as dried or even frozen. This recipe is also really good with homemade tortellini although that would involve more prep time.
Other similar filled pasta types such as cappelletti or agnolotti del plin are also delicious served with this cream sauce.
The broth: The tortellini in this recipe are cooked in meat broth, which is also used in the cream sauce. You can use homemade or ready-made broth. I used a ready-made organic beef broth.
The cheese: Parmigiano Reggiano is a traditional cheese from Emilia-Romagna and the cheese of choice for this tortellini alla panna. You can also use Grana Padano.
The cream: Fresh cream gives this tortellini recipe its creaminess. Combining the cream with broth and cheese not only helps to thicken the consistency of the sauce, but also enriches the flavour.
Step by step instructions.
If you are using ready-made tortellini and broth, this recipe requires very little cooking time and almost no preparation.
1) Heat the broth in a pan until it is simmering. Then put 2 ladles of broth and the grated parmigiano into a blender or food processor and pulse until you have quite a thick sauce, almost a paste.
2) Pour the fresh cream into a saucepan that can hold the tortellini too. Add the broth and cheese sauce and cook over a low heat until the cheese has melted, and you have a smooth sauce. Add salt and pepper to taste.
3) Cook the tortellini in the simmering broth until ready. Fresh tortellini only take 2-3 minutes, depending on the size. Dried or frozen tortellini will take longer, and you may need more broth.
4) Remove the tortellini from the broth using a slotted spoon and add it to the cream sauce.
5) Mix the tortellini and cream sauce together.
6) Serve your tortellini alla panna immediately with some freshly ground black pepper and more grated cheese if required.
FAQ.
Yes, you can. Instead of meat filled tortellini just 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 are not vegetarian cheeses.
Yes, you can prepare this dish a day in advance and keep it in the fridge. Reheat the tortellini alla panna over a very low heat with the addition of some more broth or milk.
This dish can be reheated over a low heat with the addition of some more liquid like broth or a little milk. You can also bake or fry the leftovers.
Freezing leftovers isn't recommended because fresh cream doesn't freeze well.
Let me know what you think.
If you make this Italian tortellini alla panna (with cream sauce), I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Your feedback is really appreciated!
Buon Appetito!
Other traditional 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.
Pin for later.
Tortellini alla Panna (with cream sauce)
Equipment
- 2 large saucepans
- 1 food processor
Ingredients
- 14 ounces meat filled tortellini You can also use ricotta and spinach tortellini.
- 8.5 ounces fresh cream
- 3.5 ounces Parmigiano Reggiano or Grana freshly grated. Or vegetarian parmesan.
- 2 pints beef broth you may need more. Or vegetable broth for vegetarian version
- 1 teaspoon salt to taste
- 1 teaspoon freshly ground black pepper. to taste
Instructions
- Pour the broth into a pan large enough to cook the tortellini in. Heat the broth until it is simmering. Then put 2 ladles of broth and the grated Parmigiano into a blender or food processor and pulse until you have quite a thick sauce, almost a paste.
- Pour the fresh cream into a saucepan that’s big enough to hold the cooked tortellini too. Add the broth and cheese sauce and cook over a low heat until the cheese has melted,and you have a smooth sauce. Add salt and pepper to taste.
- Cook the tortellini in the simmering broth until ready. Fresh tortellini only take 2-3 minutes, depending on the size. Dried or frozen tortellini will take longer, and you may need more broth.
- Remove the tortellini from the broth using a slotted spoon and add it to the cream sauce.
- Mix the tortellini and cream sauce together and serve immediately with some freshly ground black pepper and more grated cheese if required.
Notes
Nutrition
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers.
Tom Leffingwell says
Ms. DeBono,
When you call for heavy cream in your recipes (in English), would the Italian version specify panna da cucina?
Here in the US, we can get panna da cucina over the Web; so, if you are referring to that uniquely Italian dairy product, it would help (me) to use the proper ingredient.
Thank you for all the interesting lore, as well as workable recipes that you have brought us.
Jacqui says
Hi Tom, thanks for your comment. Yes, where my recipe calls for heavy cream, I would probably use Italian panna da cucina. In some recipes, I have mentioned the use of panna da cucina but I've found most people don't know what it is! However, this tortellini alla panna has fresh cream. Happy you like my recipe posts!
Ramona says
This dish is was very quick to make but also very gratifying! I absolutely loved it!
Julie says
My kids love tortellini and loved this version of it! Such a tasty dinner idea that I will be adding to our dinner rotation.
Veronika says
I love how quick and easy this was and so filling! Even the kids loved it.
Loreto and Nicoletta says
I have always had the tortellini in broth, never in a creamy sauce. I am so intrigued by this and I have some tortellini in the freezer. In the back of my mind I gave always wanted to try making homemade tortellini. I think the time to do it is nears! thanks for sharing this beautiful pastaI am so hungry! ❤️
Kathryn says
This was so delicious and creamy! It was so quick to make- even my little ones asked for seconds! 🙂 Will be adding this to our dinner rotation.
Juyali says
This Tortellini recipe is a winner! The creamy sauce perfectly coated the tortellini, and it was ready in no time - a weeknight lifesaver. 5 stars. Thank you!
krystel says
This Tortellini alla Panna recipe is our new family obsession! Seriously, it's like a taste of Italy right in our kitchen. Super easy to make, which is a win for busy weeknights, and oh my, that creamy sauce is to die for! The kids gobble it up faster than I can serve it, and the adults? Let's just say there are never any leftovers. It's our go-to comfort food now, and we're loving every bite!
Sonja says
Loved how quick these Tortellinis came together when I was just too exhausted to cook much after a super busy day. The creamy sauce made it into a perfect comfort food. I added some crispy bacon on top, because everything is better with bacon.
Krystle says
The beef broth gives this dish amazing flavor. A new pasta night favorite in this house.
Nora says
I love Italian food that is ready in 20 minutes!
Elaine says
I tried making Tortellini alla Panna recently and it was delicious. My husband loved it too! 🙂
Megane says
This is our new favourite way to serve tortellini. Just the right amount of creamy! Thanks for another great recipe to make on rotation.
Gloria says
We love all kinds of pasta. The grandkids always ask me to make pasta when they sleepover. I know they will love this sauce on tortellini or any shape.
Bernice says
Tortellini in a dreamy cream sauce with ham and peas... that's how I'd eat it too! But even with the cream sauce and a little bit of cheese, it's still amazing. I always enjoy reading your posts!
Ashley says
I'm a pasta-holic and can't wait to give this recipe a try. I know my whole family, 8-year-old son included, will love it! Thanks for the weeknight win!