🇮🇹 Italian · Pasta
🥟 Tortellini Alfredo
Tortellini al Burro e Parmigiano
Tortellini Alfredo takes Bologna's classic filled pasta out of its traditional broth and tosses it instead in a rich, silky butter-and-Parmigiano sauce, for a more indulgent alternative presentation.
While purists in Emilia-Romagna serve tortellini exclusively in brodo, tossing them in a buttery Parmigiano sauce has become a widely loved alternative, especially outside the region, letting the delicate meat filling shine against a rich, creamy backdrop.
Ingredients
Equipment: Large pot, Large skillet, Tongs
- 1 batch fresh tortellini (as in ITA034, using the same filling and shaping method)
- 100 g (½ cup) unsalted butter
- 100 g (1¼ cups) finely grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Method
- Bring a large pot of salted water to a gentle boil and cook the tortellini for 3–4 minutes until they float and the pasta is tender.
- Reserve at least 1 cup of pasta water before draining.
- In a large skillet, melt the butter over low heat.
- Add the drained tortellini directly to the skillet along with a splash of pasta water, tossing gently to coat without breaking the delicate pasta.
- Off the heat, gradually add the Parmigiano, tossing continuously and adding pasta water as needed to build a smooth, glossy sauce.
- Season generously with black pepper.
- Serve immediately, garnished with parsley and extra Parmigiano.
Chef Tips
- Toss gently rather than vigorously to avoid breaking the delicate, filled pasta.
- Room-temperature butter emulsifies more smoothly than cold butter.
- Fresh tortellini gives the best result, but good-quality store-bought works well too if short on time.
Common Mistakes to Avoid
- Tossing too roughly, causing the tortellini to split open and lose their filling.
- Overcooking the tortellini, making the delicate pasta wrapper mushy.
- Adding the cheese over too much heat, causing the sauce to break rather than emulsify.
Nutrition (per serving)
Health Benefits
- A good source of protein from the meat-filled pasta.
- A good source of calcium from the Parmigiano.
Cultural Note
While tortellini in brodo remains the most traditional preparation in Bologna, tossing tortellini in butter and cheese has become a beloved variation enjoyed throughout Italy and internationally.
Storage & Serving
Storage: Best eaten immediately — the sauce does not hold or reheat well.
Reheating: Not recommended; make fresh for the best texture.
Serve with: A crisp white wine, A simple green salad, Crusty bread