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Tortellini in a Creamy Parmesan Sauce


Bring a pot of water to a boil. Add the pasta and cook two minutes less than the directions given on the package. (We will finish cooking the pasta in the sauce.)

In a large sauté pan add the whipping cream and cook over medium heat for about four to five minutes stirring well, until it is thick enough to coat the back of a spoon.

Add the cooked, drained tortellini to the cream in pan stirring well and cook for two minutes. Add the parmesan cheese and continue to stir until it is melted.

Add the salt and black pepper, stir well, turn off the heat and serve the tortellini with the cream sauce.

Chef’s Tip:

Before you add the salt and pepper, taste the sauce and see for yourself if, with the addition of the Parmesan cheese, you have enough salty flavor on hand. Often I find that between the filling inside the pasta and the addition of Parmesan cheese , I do not need to add anymore salt and Pepper.


1 pound pasta, tortellini, tortelloni or ravioli with either cheese or meat filling

1 cup whipping cream

6 tablespoons parmesan cheese, grated

½ teaspoon salt (optional)

½ teaspoon pepper (optional)