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 water to boil and generously salt with kosher salt. Cook tortellini in boiling water until al dente (oftentimes a minute or two below package instructions). Once finished cooking, reserve 1/2 cup of the starchy pasta water and set aside, and strain the pasta.
While tortellini is cooking heat the butter and heavy cream over medium heat in a dutch oven or nonstick skillet, until mixture is bubbly and reaches a gentle simmer. Add a pinch or two of salt and a few cranks of fresh cracked pepper and remove from heat.
Add Parmigiano-Reggiano and cooked tortellini to the butter and cream mixture and fold together gently. If the mixture is too thick, add some of the reserved pasta water (start with about 1/4 cup) and fold into sauce and pasta until incorporated. Salt and pepper to taste, and serve immediately with additional parm and pepper as desired.