Title: Tortellini with Cream
Categories: Pasta, Ethnic
Yield: 6 servings
4 tb Butter
1 c Heavy cream
48 Tortellini
1 c Freshly grated Parmesan
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
