Tortellini with Cream
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
heavy whipping cream
|
|
| 48 | each |
tortellini
|
*
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
heavy whipping cream
|
|
| 48 | each |
tortellini
|
*
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Melt the butter in a medium-size saucepan; add the heavy cream and heat through.
Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl.
Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed.
Add ½ cup grated Parmesan cheese and a generous quantity of pepper, and toss again.
Pass additional cheese at table.
