Tortellini and Parmigiano Reggiano are two of the most famous typical products of our beloved Emilia Romagna: a stuffed pasta with a traditional and rich flavor and a cheese with unique and unmistakable organoleptic properties. These two excellences meet in a traditional starred recipe: tortellini in Parmigiano cream. And today we want to reveal the ingredients and the complete recipe, so that you can try to make them at home for yourself, your family and your guests: you will surely make a great impression.
But without further ado, let's get into the preparation, which is very simple and quick!
Tortellini with Parmigiano Cream
Recipe for 4 people.
Ingredients:
- 250 ml fresh cooking cream (alternatively 250 ml milk)
- 250 gr grated Parmigiano Reggiano 24 months
- 500 gr tortellini
Method:
- In a small saucepan, heat the cream (or milk) for a few minutes, and remove it from the heat before it starts to boil.
- Then add the finely grated Parmigiano Reggiano.
- Blend with a mixer to perfectly combine the two ingredients and obtain a smooth cream without large lumps, which easily slides off the spoon.
- Drain the tortellini, place them directly on the plate and generously drizzle with the Parmigiano cream.
To finish the dish, you can choose to add a drop of balsamic vinegar for a more decisive taste or a pinch of pepper to give it just a spicy touch. And if you want to embellish the dish, you can also think of sprinkling some Parmigiano flakes.
As anticipated, the recipe is really simple, but the result is a taste that is absolutely worth trying.
If you follow a vegetarian diet and want to avoid tortellini because of their filling, we recommend trying to season passatelli or a good dish of potato gnocchi with the same Parmigiano cream. Both are more than valid alternatives!
