Tortellini Alla Panna

Published Date: November 28, 2022

The perfect comfort meal, this Tortellini Alla Panna recipe is quick, easy, and so delicious! Flavorful tortellini is tossed in a rich, garlicky cream sauce, topped with freshly grated parmesan cheese, and ready in just 35 minutes.

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Why You’ll Love this Recipe

  • You can experiment with different kinds of tortellini or use your favorite!
  • This dish can be easily customized to accommodate different dietary needs and flavor preferences.
  • Add in vegetables, like snowpeas, asparagus, or spinach, for extra color and extra flavor!

Tortellini Alla Panna Ingredients

  • Tortellini 
  • Ham 
  • Heavy Cream
  • Parmesan 
  • Garlic Bouillon Base
  • Butter
  • Cinnamon
  • Pasta Water
  • Salt 
  • Pepper
  • Parsley

*see recipe card for amounts

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How to Make Tortellini Alla Panna on the Stove

Step 1: In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.

Step 2: While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.

Step 3: Add the ham when the butter sauce thickens and bubbles. Heat it through, browning it slightly on both sides.

Step 4: When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.

Step 5: Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.

Step 6: Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.

Step 7: Next, add the tortellini to the sauce and toss it all together to coat.

Step 8: Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!

Storage and Re-heating Notes

This dish tastes best when fresh but can be reheated for delicious leftovers!

IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to 4 days.  

IN THE FREEZER: Tortellini Alla Panna doesn’t freeze well. 

REHEATING INSTRUCTIONS: Place the leftovers in a saucepan and reheat on the stove. As it reheats, add a few tablespoons of milk or heavy cream.

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Helpful Tips & Substitutions

  • Grate the parmesan cheese and chop the parsley before you begin cooking for seamless cooking.  
  • Adding salt to the pasta water provides more flavor to the overall dish. 
  • If the tortellini is cooked before the sauce is done, add a slight drizzle of olive oil so it doesn’t stick together.
Can you cook tortellini in the sauce instead of water?

It depends on the dish. For this recipe, cook the tortellini in water and add to the sauce once cooked.

Why is my tortellini soggy?

It might have cooked too long. Tortellini cooks quickly compared to dry pasta.

What do I serve with tortellini?

Serve this dish alongside salad and garlic bread for a fantastic meal.

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Try Some of My Other Favorite Dinner Recipes

Tortellini alla panna in a large saucepan topped parmesan, ham, cream sauce and parsley.
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Tortellini Alla Panna

Tortellini Alla Panna makes for a simple yet deliciously satisfying meal! Tasty tortellini tossed in creamy garlic sauce is perfect for any dinner table.
4.67 from 3 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Keyword: Tortellini Alla Panna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 1099kcal

Equipment

  • Dutch Oven
  • Saucepan
  • Whisk
  • Colander
  • Cheese Grater

Ingredients

  • 19 oz tortellini frozen or fresh
  • 2 cups ham cubed
  • 1 1/2 cups heavy cream
  • 2 cups parmesan grated and divided
  • 1/2 tsp garlic bouillon base
  • 4 tbsp butter
  • 1/2 tsp cinnamon
  • 1/2 cup reserved pasta water
  • salt to taste
  • pepper to taste
  • parsley chopped

Instructions

  • In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.
  • While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.
  • Add the ham when the butter sauce begins to thicken and bubble. Heat it through, browning it slightly on both sides.
  • When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.
  • Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.
  • Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.
  • Next, add the tortellini to the sauce and toss it all together to coat.
  • Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!

Notes

  • Grate the parmesan cheese and chop the parsley before you begin cooking for seamless cooking.  
  • Adding salt to the pasta water provides more flavor to the overall dish. 
  • If the tortellini is cooked before the sauce is done, add a small drizzle of olive oil, so it doesn’t stick together.

Nutrition

Calories: 1099kcal | Carbohydrates: 64g | Protein: 56g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 231mg | Sodium: 2323mg | Potassium: 353mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1728IU | Vitamin C: 1mg | Calcium: 867mg | Iron: 5mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
Nutritional Disclaimer

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