🥟 Tortellini Panna e Piselli – Creamy Tortellini with Peas

When you're craving something cozy, creamy, and classically Italian, Tortellini Panna e Piselli is the perfect answer. This delightful dish features cheese-filled tortellini, bathed in a rich cream sauce and dotted with sweet green peas (piselli). A staple in many Northern Italian households, it’s the kind of recipe that feels indulgent but comes together in minutes.

Perfect for a midweek dinner or a simple gathering, this dish combines elegance with ease — no fuss, just flavor.

What is Tortellini Panna e Piselli?

“Tortellini panna e piselli” translates to tortellini with cream and peas. It's a beloved dish in the Emilia-Romagna region of Italy, where tortellini originated. The base is typically cheese- or meat-filled tortellini, simmered in a light cream (panna) sauce and complemented with green peas for a touch of sweetness and color.

It’s Italian comfort food at its best — rich but balanced, satisfying but never heavy.

📝 Ingredients (Serves 2)

250g fresh tortellini (cheese or prosciutto-filled)

100ml heavy cream (panna)

100g frozen or fresh green peas

1 tbsp unsalted butter

2 tbsp grated Parmigiano Reggiano

Salt, to taste

Freshly ground black pepper

Pinch of nutmeg (optional)

👨‍🍳 Instructions

🔹 Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 3–4 minutes if fresh). Add the peas to the pot during the last 2 minutes of cooking.

Drain the tortellini and peas, reserving a bit of the cooking water.

🔹 Step 2: Make the Cream Sauce

In a large skillet, melt the butter over medium heat. Add the cream and let it gently simmer for 2–3 minutes until slightly thickened.

Season with salt, black pepper, and a pinch of nutmeg if desired.

🔹 Step 3: Combine and Toss

Add the drained tortellini and peas to the cream sauce. Stir gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Sprinkle in the grated Parmigiano Reggiano, stir to combine, and let everything warm through for 1 minute.

🔹 Step 4: Serve

Plate the tortellini while hot. Garnish with more Parmesan, freshly ground black pepper, or a touch of chopped parsley if desired.

Enjoy immediately!

🍷 Wine Pairing

Pair your Tortellini Panna e Piselli with:

White wines like Soave, Pinot Grigio, or Chardonnay

For a light red option: Lambrusco or Dolcetto

These wines balance the richness of the cream and complement the delicate flavors.

💡 Tips for Best Results

Use fresh tortellini for best flavor and texture.

Don’t overcook the peas — they should stay vibrant and slightly firm.

For added protein, toss in diced prosciutto or cooked ham.

Add a spoonful of mascarpone for extra creaminess.

🥄 Variations

Add sautéed mushrooms or caramelized onions for depth.

Use truffle oil or shaved truffle for a gourmet twist.

Swap tortellini for ravioli or gnocchi if desired.

📌 Final Thoughts

Tortellini Panna e Piselli is the kind of dish that brings people together — it’s warm, rich, and filled with the rustic elegance of Italian home cooking. Whether served on a weeknight or for a special Sunday lunch, it's guaranteed to satisfy.

Buon Appetito!