Tortellini Alla Panna White Cream Sauce With Mushrooms Food

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of slightly salted water to boil.
• Once water is boiling add tortellini. Cook according to directions on the package. Stick to that time precisely or even reduce it by 1 minute to avoid that tortellini fall apart when you add them to the sauce.
• While you're waiting for water to boil to cook tortellini in, prepare the cream sauce.Place a pan over medium heat, add a generous drizzle of extra virgin olive oil (you can substitute it with butter if you prefer).
• Add heavy cream and stir. Once you see first bubbles reduce the heat, add nutmeg and stir again.Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Turn the heat off.
• Once tortellini are ready, reserve a cup or a little less of their cooking liquid.Drain tortellini and add to the pan with the cream sauce.
• Turn on the heat and toss everything in the pan until the sauce has coated tortellini (it'll take about a minute or so).
• Remove the pan from the heat and add Parmesan cheese, stir until tortellini are well covered with the creamy sauce.If tortellini dry out a bit add a few tablespoons of previously reserved pasta cooking liquid (that should be warm but NOT boiling by now).Give everything another good toss in the pan.
• Serve immediately with fresh ground pepper.

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of water to a boil and add a generous amount of salt.
• Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don't let it brown).
• Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
• Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
• Keep the sauce slowly simmering, stirring every now and then so a skin doesn't form. The sauce should be thickening.
• Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
• Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.

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.