The simplest, most comforting tortellini dish you will ever make.
Course: Main Course, Side Dish
Keyword: bologna, tortellini, tortellini alla panna, tortellini con crema
16-20ouncesfresh, uncooked tortellini
1 1/2cupsheavy cream
salt and pepper to taste
1cupParmigiano-Reggiano, finely grated
Bring a large pot of generously salted water to boil. While water is coming to temperature grate cheese and set aside.
Cook tortellini in boiling water until al dente (oftentimes a minute or two below package instructions). While tortellini is cooking heat the butter and heavy cream over medium heat in a dutch oven or nonstick skillet, until mixture reaches a gentle simmer. Salt and pepper to taste and remove from heat.
Add Parmigiano-Reggiano and cooked tortellini to the butter and cream mixture and fold together gently. Serve immediately with additional parm and pepper as desired.