Ricette

Tortellini with fresh cream

Prep.
30 minutes
Cooking
5 min.
Difficulty
Average
Type
Traditional

Ingredients

1 package of tortellini by Gastronomia 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 used

  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.

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