450 g (1 lb) fresh tortellini
salt and pepper
200 ml (7 fl oz) single cream
75 g (3 oz) full fat soft cheese
50 g (2 oz) Parmesan cheese, grated
1 tsp grated nutmeg
parsley sprigs, to garnisn
salt and pepper
200 ml (7 fl oz) single cream
75 g (3 oz) full fat soft cheese
50 g (2 oz) Parmesan cheese, grated
1 tsp grated nutmeg
parsley sprigs, to garnisn
method
1. Put tortellini in a pan of fast boiling salted water and boil for 12 mins, or according to packet instructions, until just tender. Drain well.
2. Meanwhile, put cream and full fat soft cheese in a pan and heat gently, stirring well.
3. Add the pasta, Parmesan, nutmeg and seasoning. Stir until blended.
4. Serve in individual dishes, topped with sprigs of parsley.
A lighter alternative to the full fat soft cheese is Italian ricotta.
Fresh pasta takes less time to cook than dried, and spoils easily, so be sure to follow the manufacturer's cooking instructions.
2. Meanwhile, put cream and full fat soft cheese in a pan and heat gently, stirring well.
3. Add the pasta, Parmesan, nutmeg and seasoning. Stir until blended.
4. Serve in individual dishes, topped with sprigs of parsley.
A lighter alternative to the full fat soft cheese is Italian ricotta.
Fresh pasta takes less time to cook than dried, and spoils easily, so be sure to follow the manufacturer's cooking instructions.
serving amount
serves 4
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