Step 1: Cook the Tortellini

Boil water: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.

Cook tortellini: Add the fresh tortellini and cook according to package instructions (usually around 3-5 minutes for fresh tortellini). Stir occasionally to prevent sticking.

Drain: Once cooked, drain the tortellini in a colander and set aside. Don’t forget to save a small cup of the pasta water! This can be helpful if you need to thin out the sauce later.

Step 2: Prepare the Sauce

Melt butter: In a large skillet over medium heat, melt the butter. You want it to be fully melted but not browned.

Add cream: Pour in the heavy cream and stir gently. Bring it to a simmer, and allow it to reduce slightly (around 3 minutes). You’ll notice the sauce starting to thicken.

Season: Add a pinch of nutmeg (if using), salt, and freshly ground black pepper to taste. The nutmeg gives the sauce a warm undertone without overpowering the other flavors.

Step 3: Combine and Serve

Mix tortellini and sauce: Add the drained tortellini directly to the pan with the sauce. Gently toss or stir to coat the pasta evenly with the creamy mixture. If the sauce seems too thick, use some of the reserved pasta water to loosen it up.

Add Parmesan: Sprinkle the freshly grated Parmesan over the tortellini, stirring it in until it melts and the sauce becomes silky.

Serve: Plate the tortellini alla panna, garnishing with a bit of chopped parsley for a pop of color and added freshness. Enjoy immediately!