Creamy Tortellini
20 min
total
4
people
633
calories per serving
Ingredients
4 people
- 500 gTortellini (fresh)
- 250 mlCream (full fat)
- 60 gParmesan cheese (finely grated)
- 30 gUnsalted butter
- 1 pcGarlic (minced)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Plump, tender pasta coated in a thick, glossy cream sauce. The aroma of nutmeg and melted parmesan balances the richness of the butter.
- 1
Drop the tortellini into a large pot of boiling salted water. When they float to the surface and feel tender to the bite, drain them.
- 2
In a skillet, melt the butter. Pour in the cream and let it simmer gently until it thickens and coats the back of a spoon.
- 3
Add the minced garlic, nutmeg, and parmesan. Stir vigorously so the cheese melts and creates a smooth emulsion.
- 4
Toss the tortellini into the hot sauce. Stir gently to coat them thoroughly. Add a generous amount of pepper at the very last moment.
Frequently asked questions
How do you get this dish right?
- Never rinse the pasta; the starch helps the cream stick to the tortellini.
- If the sauce is too thick, loosen it with a small ladle of the pasta cooking water.
How long does this dish keep?
Store for 2 days in the fridge. Reheat over very low heat with a splash of milk to loosen the sauce.
4.8
5 reviews
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