Tortellini alla Panna is a comforting, rich Italian pasta dish featuring meat-filled tortellini in a silky Parmesan cream sauce. It’s simple to prepare and takes about 15 minutes from start to finish—perfect for a quick, indulgent weeknight meal. Serve with a glass of red wine and a shot of espresso to finish.
Tortellini alla Panna is a classic, straightforward Italian preparation: tender tortellini tossed in a creamy sauce made from heavy cream and Parmigiano Reggiano. Many cooks add peas for a touch of color and freshness, but the recipe is flexible—mushrooms or diced prosciutto are also excellent additions.
This is an indulgent dish, rich in flavor and texture, and it’s best enjoyed fresh. The recipe yields a silky sauce that clings to each tortellini, making every bite satisfying.
Below you’ll find the full recipe with ingredient notes, step-by-step instructions, tips, and a video. For a printable version, see the recipe card at the bottom.
Ingredients you need
The photo below shows the ingredients and quantities used for this Tortellini alla Panna. Key notes follow to help you choose the best components for the creamiest sauce.
- Tortellini – fresh or frozen tortellini work well. Traditionally meat-filled tortellini are used, but other fillings are fine.
- Heavy cream (double cream in the UK) – use full-fat cream for the best texture; low-fat alternatives won’t give the same result.
- Frozen peas – handy and quick; fresh peas work too when in season.
- Garlic – use fresh garlic, crushed or finely chopped, to build flavor.
- Nutmeg – a small pinch adds warmth and depth to the cream (optional).
- Parmigiano Reggiano – finely grate fresh Parmigiano so it melts smoothly into the sauce; avoid pre-grated cheese when possible.
- Olive oil – a little olive oil for frying the garlic; butter can be substituted for a richer taste.
How to make Tortellini alla Panna step by step
Preparation tips!
- Bring a large pot of water to a rolling boil and add plenty of salt—this seasons the pasta from the inside out.
- Grate the Parmigiano Reggiano ahead of time so it’s ready to stir into the hot cream.
Step 1) Heat a little olive oil in a frying pan and add the crushed garlic. Sauté briefly until fragrant, taking care not to let the garlic brown.
Step 2) Pour in the heavy cream and bring it up to a boil, then lower to a gentle simmer. Add the peas, grated Parmigiano, a pinch of nutmeg (if using), and salt and pepper to taste. Stir until the cheese melts and the sauce becomes smooth.
Step 3) Cook the tortellini in the boiling, salted water according to the package directions (fresh or frozen tortellini usually take around 1 minute once the water returns to a boil). Reserve about 1/2 cup (120 ml) of the pasta cooking water before draining.
Turn off the heat and add the drained tortellini to the cream sauce. Toss gently to coat. If the sauce feels too thick, loosen it with a splash of the reserved pasta water until it reaches the desired consistency. Serve immediately with extra Parmigiano and freshly ground black pepper.
Recipe tips and FAQs
- Variations – peas, diced prosciutto cotto (ham), or sliced mushrooms are classic additions. Extra Parmigiano can be added to taste.
- Tortellini vs. Tortelloni – if tortellini aren’t available, tortelloni (a larger version) work well too; adjust cooking time as needed.
- Reserve pasta water – keep about 1/2 cup (120 ml) of pasta water to adjust the sauce’s texture if it tightens too much.
- Keep the heat low – after the cream boils, reduce to a gentle simmer so it doesn’t overboil or thicken too quickly.
Either fresh or frozen tortellini will work—follow the package instructions for cooking times.
This dish is best served immediately; freezing is not recommended because the cream sauce can separate and change texture.
If you try this Tortellini alla Panna, please rate the recipe and leave a comment with any tweaks you made—I love hearing how the recipes work for you!
Step By Step Photos Above
Most of our recipes include step-by-step photos and tips to help you get it right the first time, plus a video when available.
Tortellini alla Panna
By Emily
Ingredients
- 1.1 pounds (500g) tortellini, fresh or frozen
- 2 cups (480 ml) heavy cream
- 1 clove garlic, crushed
- 3/4 cup (50g) grated Parmigiano Reggiano
- 1 cup (145g) frozen peas
- 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 frying pan over medium heat. Add the crushed garlic and sauté for about 1 minute until fragrant, without browning.
- Add the cream and bring to a boil. Reduce to a low simmer and stir in the peas, grated Parmigiano Reggiano, nutmeg, and a pinch of salt and pepper. Stir until the cheese melts and the sauce is smooth.
- Cook the tortellini in the boiling water according to the packet instructions—fresh or frozen tortellini often take about 1 minute once boiling.
- 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, and add them to the sauce. Turn off the heat and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve in bowls topped with extra grated Parmigiano Reggiano and freshly ground black pepper.
Notes
- Variations: peas, diced prosciutto, or sliced mushrooms are great additions.
- Tortellini or Tortelloni: tortelloni can be substituted if you prefer a larger filled pasta.
- Leftovers and freezing: best enjoyed immediately; leftovers can change texture and freezing is not recommended.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- When using canned tomatoes I prefer well-known quality brands for best flavour.
- All vegetables are assumed to be medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven where oven temperatures are specified.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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