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Tortellini Alla Panna Recipe with Peas is made with three main ingredients- you can whip up a delicious dinner in 15 minutes flat! Tortellini alla panna, or “tortellini with cream”, is an essential Italian comfort food dish.
Trust me, you won’t reach for that store-bought can of alfredo sauce after making this amazing recipe! It is an easy dinner the whole family will love.
Simply serve with a side salad or appetizer and a loaf of your favorite variety of Italian bread.
Tortellini Alla Panna Recipe with Peas
Why I love this recipe
This easy Italian recipe brings back memories of when my mamma needed to put a quick meal on the table in little time. I was always amazed by how quickly she put this together and how much I loved it. As the weather gets colder here in Utah these are the kind of pasta dishes I start to crave.
The delicious creamy parmesan sauce coats the fresh tortellini pasta like a cozy blanket. Add in Italian sweet peas and you have a complete meal. Bonus: the peas are cooked towards the end of the pasta cooking time in the same pot, so you save a dish to wash.
You can certainly make it without the addition of peas, but I love the bright color and flavor it adds to the creamy sauce and cheese tortellini.
Traditionally, in Italy, we serve tortellini pasta hot in a broth such as Tortellini in Brodo- a Christmas Eve Tradition (tortellini soup) and Easy Cheese Tortellini in Broth with Spinach. I even make a yummy Easy Italian Tortellini Pasta Salad Recipe!
This creamy cheesy all panna sauce is one of those indulgent and delicious recipes you will crave regularly.
Table of Contents
- Tortellini Alla Panna Recipe with Peas
- Simple Ingredients
- How to make Tortellini alla Panna Recipe with Peas step-by-step
- Heavy cream (panna)
- The secret to this amazing recipe
- Types of Tortellini pasta
- How to Cook Tortellini Pasta
- Pea Variety to use for this tortellini pasta recipe
- Tortellini alla Panna Variations
- Top tips for making Tortellini alla Panna Recipe with Peas
- FAQ
- Tortellini alla Panna Recipe with Peas Recipe
Simple Ingredients
There are only a few simple ingredients to this cozy pasta meal, so make sure to use good quality ingredients! See post for more tips on quality and why it matters.
- Tortellini pasta
- Olive oil
- Garlic
- Heavy cream
- Parmigiano cheese (pamesean cheese)
- Nutmeg
- Salt and Pepper
See the recipe card for quantities.
How to make Tortellini alla Panna Recipe with Peas step-by-step
Ready to make this delectable meal in under 15 minutes? Let’s go! Here are the photos and instructions to guide you through this simple process.
Bring a large pot of salted water to boil (4 quarts of water and 2 tablespoons of salt).
Once water is boiling add tortellini and peas. Cook pasta according to al-dente package directions. Follow this guide to know when they are done cooking.
While pasta and peas cook prepare the easy cream sauce.
Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add garlic and cook until fragrant about 30 seconds.
Add heavy cream and stir. When bubbles form reduce the heat to low, and add nutmeg and a bit of pepper. Stir again.
Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1/2 cup of the Parmigiano and stir to combine.
Turn the heat off.
Once tortellini and peas are ready, reserve a 1/2 cup of their cooking liquid. Drain tortellini and add to the pan with the cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water.
Turn on the heat to low and toss everything in the pan until the sauce has coated the tortellini, for 1 minute.
Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the tortellini are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese.
Heavy cream (panna)
“Panna” is the Italian word for cream. It is the main ingredient in the sauce and it is important to use a high-quality cream to achieve optimal results. Not all cream is created equal.
Use heavy cream you get in the refrigerated dairy aisle at the grocery store. Avoid ultra-pasteurized heavy cream that doesn’t require refrigeration.
The ingredient list should read heavy cream (without any added stabilizers, or additives).
Substituions for cream
Speaking of creamy pasta without using heavy cream you must try these two Italian pasta classics: Authentic Pasta Carbonara Recipe NO Cream and Authentic Cacio e Pepe Recipe (Best Tips).
The secret to this amazing recipe
Use Real Parmigiano Cheese
There are many times when you can cut corners on a recipe by buying a cheaper product or using something frozen instead of fresh. I’m all about saving time and money when possible, but not compromising on flavor!
The best advice is to use real Parmigiano cheese (the kind with the dotted rind) and grate it yourself. Why? It melts in the cream effortlessly and creates that perfectly creamy sauce you desire.
The added ingredients to preserve the pre-grated cheese will make your sauce clumpy, dry, and even rubbery. Read Why you Should Grate your Own Cheese.
If you want to create an amazing recipe for Tortellini alla Panna Recipe use real Parmigiano cheese it will make all the difference.
Types of Tortellini pasta
You can use store-bought tortellini pasta from your local grocery store. I recommend using a good tortellini variety found in the refrigerator section, or even the frozen section, and not the kind on the shelf of the pasta aisle. If you want to go a step further you can make homemade tortellini.
For this tortellini recipe, I use simple and classic cheese tortellini. You can also use these delicious varieties.
- Meat tortellini
- Spinach tortellini
- Prosciutto & Cheese
- Cheese & Mushroom
- Chicken Mozzarella
I love using tortellini for this recipe, but other stuffed pasta work just as well. Try making homemade ravioli! You can try tortelloni, ravioli, or cappelletti. The pasta doesn’t have to be stuffed, you can use your favorite pasta shape.
How to Cook Tortellini Pasta
Tortellini makes it easy to know when it is done cooking. Since tortellini is a stuffed pasta, it puffs up and floats to the top of the pot when it is done cooking. Since it is similar to ravioli you can follow this guide to help you: How to Cook Fresh or Frozen Ravioli Pasta (Instructions).
No matter what type of pasta you use make sure to cook it properly! Make sure to salt the water to flavor the pasta from the inside out. Only cook until al dente. Read here for more: How to Cook Pasta Perfectly Every Time.
Pea Variety to use for this tortellini pasta recipe
Peas matter…for this recipe I highly recommend the ‘petite’ pea or ‘baby’ sweet pea variety.
Compared to the standard green pea, petite peas are smaller in stature with more tender skin and a delicately sweet flavor.
They are also less starchy and simply, better :). Choose the right ones to create the perfect taste and texture.
More pea recipes you will love:
Penne Pasta and Peas Recipe with Mascarpone, Creamy Pasta Shells with Sweet Peas and Bacon, and Italian Frittata Recipe with Peas and Ricotta.
Tortellini alla Panna Variations
The first time you make this recipe try it as it is written. The next time you make it you can try these variations.
- Spicy – add chili flakes while cooking the oil to imbue heat into the dish.
- Meaty – add some cubed ham, or crispy prosciutto ham, to add a rich flavor to the dish. You can even use the meat-stuffed or meat-filled tortellini if you are a meat lover!
- Onion – simple onion or shallot added in the pan when you start making a sauce adds a little extra flavor.
- Mushrooms – saute some mushrooms in olive oil and add to the pasta alla panna sauce.
- Pecorino Romano – you can use the same amount of pecorino for the Parmigiano cheese.
- Herbs – add a little fresh basil or fresh parsley as a garnish to brighten the dish.
- Boozy – make this a white wine cream sauce by adding a splash of white wine with the sauce bubbles and cooks.
Whatever way you decide to make this tortellini alla panna I am sure you will love it.
Top tips for making Tortellini alla Panna Recipe with Peas
- Use good quality cream, Parmigiano, and tortellini. This recipe doesn’t have many ingredients, so it is worth it to splurge and get the best of the best to create a meal the entire family will love!
- Cook the tortellini pasta al dente since they are tossed in the pan with the sauce at the end.
FAQ
Tortellini alla panna is best served fresh and hot. This recipe only takes less than 15 minutes to make. Once cooked and coated with the cream and cheese sauce tortellini are not suitable for freezing. You can store leftovers in the fridge in an airtight container for 3-4 days.
I love using tortellini for this recipe, but other stuffed pasta work just as well. Try making homemade ravioli! You can try tortelloni, ravioli, or cappelletti. The pasta doesn’t have to be stuffed, you can use your favorite pasta shape.
More delicious recipes:
- Shrimp Scampi Pasta Recipe (with Fettuccine)
- Creamy Spinach and Lemon Orzo
- Authentic Italian Amatriciana Sauce with Pasta (Bucatini)
- Sardinian Pasta Recipe
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.
Print
Tortellini alla Panna Recipe with Peas
Tortellini Alla Panna Recipe with Peas is made with three main ingredients- you can whip up a delicious dinner in 15 minutes flat! Tortellini alla panna, or “tortellini with cream”, is an essential Italian comfort food dish.
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 lb fresh or frozen cheese tortellini pasta (or tortellini of choice)
- 1 cup fresh or frozen petite peas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmigiano cheese (parmesan cheese), plus more for topping
- 1 teaspoon freshly ground nutmeg
- Salt and Pepper to taste
Instructions
-
Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
-
Once the water is boiling add tortellini and peas. Cook according to al-dente package directions. Follow this guide to know when they are done cooking.
-
While pasta and peas cook prepare the easy cream sauce.
- Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add garlic and cook until fragrant about 30 seconds.
-
Add heavy cream and stir. When bubbles form reduce the heat to low and add nutmeg and a bit of pepper. Stir again.
-
Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of Parmigiano and stir to combine. Turn the heat off.
-
Once tortellini and peas are ready, reserve a 1/2 cup of their cooking liquid. Drain the tortellini and add to the pan with the cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water.
-
Turn on the heat to low and toss everything in the pan until the sauce has coated the tortellini, for 1 minute.
-
Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the tortellini are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese.
Notes
Top tips for making Tortellini alla Panna Recipe with Peas
- Use good quality cream, parmigiano, and tortellini. This recipe doesn’t have many ingredients, so it is worth it to splurge and get the best of the best to create a meal the entire family will love!
- Cook the tortellini pasta al dente since they are tossed in the pan with the sauce at the end.
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
So so so good and easy. will be a staple in our house! the kids loved it too!
Yay! Happy everyone loved it!
Going to try it this week!!!
Yum! Let me know how you love it.
This meal comes together in no time at all and is absolutely delicious!