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Tortellini alla panna

Tortellini with cream
From Difficulty Serves Time
  Easy 20'

Ingredients

  • Fresh Tortellini: 500 g. (1.10 lbs.)
  • Butter: 70 g. (2.50 oz.)
  • Liquid cream: 0,20 l. (6.80 fl.oz.)
  • Grated Parmesan cheese: 60 g. (2.10 oz.)
  • White pepper (grains)

Preparation

Boil the Tortellini in 5 liters (5.30 qts.) of salt water; take them away before they are completely done and drain very well.
Melt 20g. (0.70 oz.) of butter in a wide pan, add the Tortellini, one third of the cream, 20 g. (0.70 oz.) of the grated Parmesan and a little bit of minced pepper.
Gently mix with a wooden spoon.
Keep flavouring the Tortellini in the pan, adding the remainder of the ingredients little by little.
Put the tortellini in each soup-plate and serve them at once, along with some other Parmesan cheese.
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