Cheese Tortellini with Fennel Cream Sauce
Tender cheese tortellini tossed in a fragrant fennel–Parmesan cream with parsley and a hint of nutmeg.
Ingredients
- 1 pound cheese tortellini, fresh or frozen
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 shallots, chopped
- 1 fennel bulb, thinly sliced
- 1 pint heavy cream
- ½ cup fresh Parmesan, shredded
- ½ teaspoon salt
- ½ teaspoon ground fennel seed
- 1 tablespoon fennel fronds, chopped
- 1 tablespoon flat-leaf parsley, chopped
- freshly grated nutmeg, for garnish
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, heat oil; cook shallots, fennel, and garlic over low until softened (5–7 min).
- Add cream and heat gently; stir in Parmesan until slightly thickened. Add salt, ground fennel, fennel tops, and parsley.
- Cook tortellini per package; drain and toss with sauce. Grate nutmeg on top to serve.
