Tortellini alla Panna is a wonderfully comforting Italian dish: meat-filled tortellini tossed in a silky Parmesan cream sauce. This recipe is quick and simple — about 15 minutes from start to finish — perfect for a cozy weeknight meal. Serve with a glass of red wine and finish with an espresso.
Tortellini alla Panna is a modern classic: tender, meat-filled tortellini in a rich cream sauce. It’s often served as-is or with the addition of peas for brightness.
This is an indulgent, luxurious pasta dish that’s incredibly easy to pull together when you want something comforting and fast.
For the full printable recipe, photos, tips, and a short how-to guide see the recipe section below.
Below you’ll find the ingredients, step-by-step instructions, tips, variations and a short video. Scroll to the recipe card for the printable version.
Ingredients you need
Images above show the ingredients and key notes; here’s what you’ll need for Tortellini alla Panna.
- Tortellini – fresh or frozen; traditional meat-filled tortellini work best, but other fillings are fine.
- Heavy cream – use full-fat cream (double cream in the UK); avoid low-fat alternatives.
- Frozen peas – convenient and bright; fresh peas can be used if available.
- Garlic – use fresh garlic, crushed or finely chopped.
- Nutmeg – a tiny pinch adds warmth to the cream (optional).
- Parmigiano Reggiano – freshly grated so it melts smoothly into the sauce; avoid pre-grated varieties.
- Olive oil – for frying the garlic; butter may be substituted if preferred.
How to make Tortellini alla Panna step by step
Preparation tips
- Bring a large pot of water to a rolling boil and salt it generously — this seasons the pasta.
- Grate the Parmigiano Reggiano ahead of time so it’s ready to stir into the sauce.
Step 1) Warm a little olive oil in a frying pan over medium heat and add the crushed garlic. Fry until fragrant but do not let it brown.
Step 2) Pour in the cream and bring it briefly to a boil, then reduce to a low simmer. Add the peas, grated Parmigiano, a pinch of nutmeg (if using), and salt and pepper to taste. Stir until combined.
Step 3) Cook the tortellini in the boiling salted water according to the package directions (fresh or frozen tortellini often take about 1–3 minutes). Reserve about ½ cup (120 ml) of the pasta water before draining. Add the drained tortellini to the cream sauce, turn off the heat, and gently toss to coat. If the sauce is too thick, loosen with a splash of the reserved pasta water.
Recipe tips and FAQs
- Variations – add peas, cubed prosciutto cotto (ham), or sliced mushrooms. Extra grated Parmigiano at the table is always welcome.
- Tortellini vs. Tortelloni – Tortelloni are larger but can be used interchangeably if you can’t find tortellini.
- Reserve pasta water – keep about ½ cup (120 ml) to adjust the sauce; a little starchy water helps the sauce cling to the pasta.
- Manage the heat – after bringing the cream to a boil, reduce to a gentle simmer. Too high heat can cause the cream to over-reduce or separate.
Either works. Follow the package cooking time for best results.
This dish is best served immediately; leftovers don’t freeze well.
If you try this Tortellini alla Panna recipe, please leave a rating and comment — feedback is appreciated. If you enjoy Italian home cooking, keep exploring simple recipes and pantry tips.
Step By Step Photos Above
Most recipes include step photos, tips and a short video to help you cook with confidence.
Tortellini alla Panna
Ingredients
- 1.1 pounds Tortellini, fresh or frozen (500g)
- 2 cups heavy cream (480 ml)
- 1 clove garlic, crushed
- 3/4 cup grated Parmigiano Reggiano (50 g)
- 1 cup frozen peas (145 g)
- small pinch nutmeg
- 1/2 tablespoon olive oil
- Salt and pepper, to season
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt.
- Heat the olive oil in a large skillet, add the crushed garlic and fry for about 1 minute until fragrant; do not brown.
- Add the cream and bring briefly to a boil. Reduce to a low simmer and stir in the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper.
- Cook the tortellini in the boiling water according to packet instructions.
- Keep the sauce at a gentle simmer, stirring occasionally so a skin doesn’t form. The sauce should thicken slightly.
- Reserve about ½ cup (120 ml) of pasta water, drain the tortellini, then add them to the sauce. Turn off the heat and toss to coat. If needed, loosen the sauce with a splash of reserved pasta water.
- Serve in bowls and finish with extra black pepper and grated Parmigiano Reggiano.
Video
Notes
- Variations – add peas, cubed prosciutto or sliced mushrooms; extra Parmigiano is always good.
- Tortellini or Tortelloni – Tortelloni are larger but work as a substitute if needed.
- Leftovers and freezing – best served immediately; leftovers don’t maintain the same texture and freezing isn’t recommended.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless stated otherwise.
- When using canned or jarred tomatoes, certain brands are preferred for flavor and consistency.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition calculations are approximate.
Nutrition
Carbohydrates: 42 g |
Protein: 19 g |
Fat: 39 g
Nutrition information is automatically calculated and should be used as an approximation.
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