Cheese tortellini Alfredo.
Pasta last night, but was not in the mood of tomato sauce. I wanted a cream sauce. That thought brought me to the fettuccine Alfredo that I had the great opportunity to eat at the Alfredo Restaurant in Rome. The restaurant was a clean open space Italian restaurant as many are. Waiters dressed with black ties. Impeccable service. We of course ordered fettuccine Alfredo, their specialty.
I remember as it was yesterday, the fresh homemade fettuccine with this wonderful sauce. Each bite literally melted in your mouth.
Last night I wanted to recreate that feeling again. Not having time to make homemade fettuccine, we prepared it with cheese filled tortellini. Great dinner enjoyed by everyone. And yes the feeling was almost there.
Cheese Tortellini Alfredo
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
1 pound Cheese Tortellini pasta
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
fresh ground pepper
dash of nutmeg
In a large pot of salted water cook the tortellini according to the package directions.
Drain the tortellini and return them to the pot. Fold in the butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed. Add a dash of nutmeg and freshly ground black pepper.
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