Tortellini with Fresh Cream

Preparation time

30 minutes

Cooking time:

5 minutes






  • 1 package of tortellini by Pasta Piccinini
  • 1 cup (250 gr.) of fresh cream
  • 2 quart (2 lt.) capon broth (see recipe of “tortellini in brodo”)
  • 1 cup (100 gr.) of grated Parmigiano Reggiano cheese 24 months old
  • 2 oz (50 gr.) butter


3 Cheese Tortellini


  1. To make the best “tortellini con panna”, you must buy good fresh cream and excellent Parmigiano Reggiano.
  2. Heat the cream with the butter in a non-stick skillet and cook for 10 minutes.
  3. Grate the Parmigiano Reggiano 24 months.
  4. Cook tortellini in the capon broth for 5 minutes.
  5. Drain tortellini and dress them with the fresh cream and the grated Parmigiano.
  6. Plate, sprinkle more grated Parmigiano and freshly ground pepper.


Perfect dish with a glass of champagne.