Creamy Tortellini

Plump, tender pasta coated in a thick, glossy cream sauce. The aroma of nutmeg and melted parmesan balances the richness of the butter.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 659
• Protein: 23 g
• Carbs: 54 g
• Fat: 36 g

Ingredients

• 500 g Tortellini ( fresh )
• 250 ml Cream ( full fat )
• 60 g Parmesan cheese ( finely grated )
• 30 g Minimum butter sweet
• 1 piece Garlic ( minced )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the pasta

   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. Reducing the cream

   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. Binding and seasoning

   Add the minced garlic, nutmeg, and parmesan. Stir vigorously so the cheese melts and creates a smooth emulsion.

4. Finishing

   Toss the tortellini into the hot sauce. Stir gently to coat them thoroughly. Add a generous amount of pepper at the very last moment.

Chef's tips

• 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.

Storage

Store for 2 days in the fridge. Reheat over very low heat with a splash of milk to loosen the sauce.