Directions
- 1In a 12 inch steel pan, melt 3 tablespoons of butter on high to medium-low heat.
- 2Boil salted water in a separate pan.
- 3Add the tri-color tortellini to the boiling water and cook according to package directions.
- 4Once butter is melted, add half and half cream, salt, and a lot of black pepper.
- 5Add a little bit more black pepper.
- 6Stir and let sit near the heat for a few minutes to allow the cream to fully incorporate.
- 7Add garlic powder and a lot of black pepper.
- 8Add a pinch of nutmeg.
- 9Stir until thick and creamy enough to coat a spoon.
- 10Turn off the heat and add the grated Grana Padano and Parmigiano-Reggiano cheese.
- 11Add the cooked tortellini.
- 12Stir and mix well to combine.
- 13Serve on a warm plate, topped with extra Parmesan cheese.
Ingredients
- 3 tablespoons butter
- 1 liter half and half cream
- 0 salt
- 0 black pepper
- 0 garlic powder
- 1 pinch nutmeg
- 0 Grana Padano cheese
- 0 Parmigiano-Reggiano cheese
- 0 four cheese tortellini
Equipment
12 inch steel panimmersion blenderwooden spoon
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner