Ingredients Jump to Instructions ↓

  1. 4 tb Butter

  2. 1 c Heavy cream

  3. 48 Tortellini

  4. 1 c Freshly grated Parmesan

  5. Freshly ground black pepper 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 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK --


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