Best Tortellini Alla Panna White Cream Sauce With Mushrooms Recipes
TORTELLINI ALLA PANNA RECIPE
Provided by Phil Torre
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Add the butter and cream to a large sauté pan, and season with salt and pepper. Turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
- Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
- Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
- Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.
TORTELLINI ALLA PANNA (WHITE CREAM SAUCE WITH MUSHROOMS)
Steps:
- Cook pasta according to package instructions for al dente, then drain. In a separate skillet, melt butter and add chopped garlic and sliced mushrooms. Cook on low for a few minutes, stirring often (do not brown the garlic). In a small bowl, add half of the heavy cream. Slowly add the egg yolk and beat together; put aside. Pour the rest of the cream into the frying pan. Raise the heat to medium. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. Be careful the egg does not curdle. The perfect sauce is smooth. Continue whisking until well blended. Add 1 cup of the Parmesan cheese, continue to mix cream. Pour remaining Parmesan mix until smooth. Remove from stove. Add salt and pepper to taste. Serve over cooked pasta.
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