This little recipe is great for tortellini or even meat, spinach or butternut squash ravioli (purchased at Mama's, of course). It's rich and filling, but the cream compliments the pasta and meat perfectly.
- Tortellini or Ravioli of choice 6 to 10 pieces per person
- 1/2 cup of heavy cream
- 4 tablespoons of cold unsalted butter, cut into pieces (tabs)
- pinch of Ground Black Pepper
- Sea Salt
- 1/4 cup pecorino romano or parmigan cheese
Fill large pot with water, 2/3'ds full. Add salt to water (or garlic salt) and bring to a boil. Add tortellini / ravioli to water and cook until they float to surface. Approximately 4 mins.
In saute pan, heat the cream over low heat until warm. Remove and add butter one piece at a time. whisk until butter is melted. Whisk in cheese slowly in order to thicken the sauce.
Drain tortellini / ravioli and add pasta to the sauce pan. Toss untill pasta is covered with cream sauce. Plate up and sprinkle pepper and grated cheese on top.