Butter and Parmesan Tortellini
Tender, al dente stuffed tortellini tossed in a silky, rich emulsion of high-quality butter and starchy pasta water, finished with freshly grated parmesan and parsley.
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15 min
Easy
Italiana
2 servings
The story behind
This dish represents the absolute beauty of Italian cooking: taking just a handful of ingredients and letting them shine. It instantly takes me back to a sunny afternoon in a cozy trattoria in Emilia-Romagna. There was no heavy, complicated sauce needed; the chef simply tossed the fresh pasta with an incredible local butter, letting the residual heat melt the parmesan into a perfect, velvety glaze. It is the ultimate comfort food—ideal for a quick, sophisticated meal when you want maximum flavor with minimal effort. Pair it with a crisp arugula side salad and a glass of dry white wine to cut through the rich butter.
Instructions
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1Bring a large pot of water to a rolling boil and season generously with salt.
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2Drop the fresh tortellini into the water and cook according to the package directions (usually 3 to 5 minutes) until they float to the top and are tender but al dente.
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3While the pasta cooks, melt the butter over very low heat in a wide skillet, making sure it doesn't brown or burn.
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4Just before draining the pasta, reserve about half a cup of the starchy cooking water. Transfer the drained tortellini directly into the skillet with the melted butter.
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5Add a splash of the reserved pasta water along with half of the grated parmesan cheese. Toss and swirl the pan vigorously to emulsify the butter and water into a smooth, glossy coating.
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6Ladle the tortellini immediately into bowls, topping with the remaining parmesan, fresh chopped parsley, and a final crack of black pepper.
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