Title: Tortellini with Cream
Categories: Pasta Italian
Yield: 6 Servings

4	tb	Butter
1	c	Heavy cream
48		Tortellini
1	c	Freshly grated Parmesan
		Freshly ground black pepper

MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat through. Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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