Tortellini alla Panna
Tortellini alla Panna is a classic Italian pasta dish from the Emilia-Romagna region, featuring small, ring-shaped stuffed pasta (typically filled with a mix of pork, prosciutto, and Parmesan) simmered in a rich, velvety cream sauce. It's a simple yet luxurious comfort food where the creamy sauce beautifully coats and complements the savory filling of the tortellini.
🍽️ Nutrition at a glance
This dish is high in fat and carbohydrates, with a moderate amount of protein from the pasta and its filling. A typical serving provides a good source of calcium and energy, and generally falls in the range of 600-800 calories per generous portion.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 40 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Potassium | 250 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin B12 | 1.0 mcg |
| Phosphorus | 200 mg |
| Selenium | 15 mcg |
| Zinc | 2.0 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of Italian 'cucina povera' (peasant cooking) transformed into a decadent dish, showcasing how a simple ingredient like cream can elevate a regional specialty. Nutritionally, the high fat content from the cream and cheese makes it very satiating, but it's traditionally enjoyed as a hearty main course rather than a light meal.
