Tortellini Alla Panna Recipe
dumplings stuffed with meat in cream sauce with asparagus and peas
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Ingredients
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Pasta & Filling
Cream Sauce
Vegetables & Finish
Method
Pasta & Vegetables
- 1
Boil pasta water and cook tortellini
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the fresh tortellini and cook according to package instructions (typically 3–4 minutes) until al dente. Reserve 120 ml of pasta cooking water, then drain the tortellini and set aside, keeping warm.
- 2
Blanch asparagus and peas (optional method)
While pasta cooks, bring a medium saucepan of water to a boil. Add asparagus pieces and blanch for 1–2 minutes until bright green and just tender. Add peas for the last 30–45 seconds. Remove vegetables with a slotted spoon into a bowl of ice water to stop cooking. Drain and set aside. (Alternatively, sauté asparagus in the skillet in the next section.)
Cream Sauce & Assembly
- 3
Sauté aromatics
In a large sauté pan over medium heat, melt 2 tbsp unsalted butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant; do not brown.
- 4
Deglaze and reduce
Pour in 60 ml dry white wine and increase heat to medium-high. Scrape any bits from the pan and let the wine reduce by about half, 1–2 minutes.
- 5
Add cream and stock
Lower heat to medium and add 300 ml heavy cream and 100 ml chicken or vegetable stock. Stir to combine and bring to a gentle simmer. Let the sauce reduce lightly for 3–4 minutes so it thickens slightly.
- 6
Finish sauce with cheese and seasoning
Reduce heat to low. Stir in 50 g grated Parmigiano-Reggiano until melted and smooth. Add 1 tsp freshly ground black pepper, 1 tsp lemon zest, and 0.25 tsp freshly grated nutmeg (if using). Taste and adjust salt as needed.
- 7
Incorporate vegetables
If you blanched the asparagus and peas earlier, add them to the sauce now along with 1 tsp extra-virgin olive oil to brighten the flavors. If you did not blanch, add raw asparagus pieces to the sauce earlier when you add the cream and allow them to cook in the simmering sauce for 3–4 minutes, then stir in peas for the last 1–2 minutes.
- 8
Combine tortellini with sauce
Add the drained tortellini to the pan with the sauce. Stir gently to coat. If the sauce is too thick, add up to the reserved 120 ml pasta cooking water, a few tablespoons at a time, until you reach a silky, clingy consistency that coats the pasta (usually 2–4 tbsp). Warm everything together for 1–2 minutes so the tortellini are heated through and the flavors meld.
- 9
Finish and serve
Remove from heat and stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and more pepper if needed. Plate the tortellini alla panna immediately and sprinkle a little extra grated Parmigiano-Reggiano if desired.