Preparation time
30 minutes
Cooking time:
5 minutes
Typology:
Traditional
Difficulty:
Average
Ingredients
- 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
Products
3 Cheese Tortellini
Method
- To make the best “tortellini con panna”, you must buy good fresh cream and excellent Parmigiano Reggiano.
- Heat the cream with the butter in a non-stick skillet and cook for 10 minutes.
- Grate the Parmigiano Reggiano 24 months.
- Cook tortellini in the capon broth for 5 minutes.
- Drain tortellini and dress them with the fresh cream and the grated Parmigiano.
- Plate, sprinkle more grated Parmigiano and freshly ground pepper.
Perfect dish with a glass of champagne.