Cheese Tortellini Alfredo – Homemade & Easy

An excellent cream sauce surrounds delightful cheese-filled pasta. It does not get any better than this.

I must admit this dish satisfies both of my roots: The French with the cream and the butter—and the Italian with the pasta and parmesan cheese.

Both countries love the Nutmeg, which is vital to this dish.

I had the chance to eat at the original Alfredo Restaurant in Rome, Italy. This made the dish even more special. An authentic experience not soon forgotten.

The restaurant was a clean, open, space Italian restaurant, as many are.

Waiters dressed in black ties. Impeccable service. We, of course, ordered fettuccine Alfredo, their specialty.

I remember the fresh homemade fettuccine with this beautiful creamy sauce as if it were yesterday. Each bite melted in your mouth.

Of course, the fettuccine was homemade, which brings this dish to another level of thrill.

In this Article

What is Alfredo Sauce made from?

Creamy tortellini Alfredo is a traditional pasta sauce made with parmesan cheese, butter, heavy cream, salt, and pepper, with a dash of nutmeg. That is it.

The parmesan cheese and butter melt and blend with the heavy cream, achieving this mouth-watering flavor. Hard to describe. The nutmeg with the pepper uplifts without interfering with the flavor.

This easy Alfredo sauce recipe, or any Alfredo sauce for that matter, does not contain garlic. None at all, ever.

If you see or smell the garlic or cream cheese in this dish, it is not Alfredo. And don’t be tempted with that Italian seasoning – you don’t need herbs for this recipe!

Is Alfredo Italian?

Indeed, this exquisite dish was crafted in the heart of Rome, Italy, and I had the good fortune of savoring it at the authentic Alfredo eatery.

However, it is not a dish known outside Rome and Italy. Alfredo restaurant in Rome is the only place you can find it.

Somehow it is more popular here in the US. I have never seen it anywhere else in Italy or in any menus in Italy. It is a mystery why it never took off.

I love trying new things, especially when it comes to food.

Instead of making regular fettuccine, I decided to try cheese tortellini instead because I love cheese.

Recipe Tips

I love this dish because it’s easy to make the Alfredo sauce, and you only need one pot. The one that the pasta cooks in.

• I take out all the ingredients from the fridge to be at room temperature when I use them. And by that, I mean the butter and the heavy cream.
• Cooking the tortellini according to the package instructions, minus a couple of minutes to have them al dente.

At al dente means to bite; once our dish is finished cooking, the cheese tortellini will not fall apart.

• Taste the tortellini to ensure there is enough salt in the water. It is healthier and better to add it during cooking than afterward.
• Reserve a cup of the cooking water before draining.
• After you drain them, put the tortellini back in the pan where you cooked them.
• Add the butter, heavy cream, parmesan cheese, pepper, and a couple of grinds of nutmeg.
• The nutmeg is a must as it gives it that extra flavor that makes this dish.
• Mix gently and well, and serve.

And as the Italians say: “You wait for pasta; pasta does not wait for you.”

Ensure everyone has a great appetite to enjoy this wonderful dish at the table.

I highly recommend using fresh Parmesan cheese that you will grate as needed. So much more flavor, more intense for your creamy tortellini.

Step by Step

• Cook the tortellini in a large pot of salted water according to the instructions on the package.
• After draining the tortellini, transfer them back to the pot and gently incorporate the butter until it melts.
• Combine the Parmigiano and heavy cream, stirring until the tortellini absorbs the creamy goodness. Sprinkle in a touch of nutmeg and freshly ground black pepper for an extra kick of flavor.
• Sprinkle an extra generous amount of parmesan cheese and serve the dish piping hot.

Substitutes and additions

While the traditional Alfredo sauce is inimitable, there are several alternatives you can consider to cater to different dietary requirements or preferences.

1. Dairy-Free Alfredo Sauce: For those who are lactose intolerant or follow a vegan lifestyle, you can substitute the heavy cream with unsweetened almond milk or soy milk. Instead of butter, use a dairy-free butter substitute or olive oil. Vegan parmesan cheese or nutritional yeast can replace the conventional parmesan cheese.
2. Gluten-Free Pasta: If you are gluten-sensitive, replace the traditional tortellini with a gluten-free variant. Many gluten-free pastas are available on the market now, made from various ingredients like brown rice, corn, and quinoa.
3. Low-Fat Alfredo Sauce: For a healthier, lower-fat version, use low-fat milk instead of heavy cream. You can also consider using Neufchatel cheese or light cream cheese instead of butter for a lower fat but still creamy texture.

Additions

• Of course, you can use your favorite pasta, but fettuccine is the original choice.
• Chicken Tortellini Alfredo is a wonderful recipe that can be created by just adding leftover chicken that is chopped up in small dice and added to the pasta. If you wish, you can warm it up by sauteing it in butter, to warm it up for a couple of minutes.
• Sautee mild Italian sausage and add it to your sauce, making another option for your tortellini recipes.
•  If you are feeling adventurous, consider adding some vegetables to your sauce. Broccoli florets or peas can take this dish to the next level and provide a much-needed nutritional boost.
• Adding minced garlic cloves, you can make a garlicky Alfredo sauce with fresh tortellini or even cheese-filled tortellini.

Storage 

Leftovers of your easy tortellini Alfredo recipe can be stored in an airtight container in the refrigerator for up to 3-4 days.

Before storing, make sure the dish has cooled down to room temperature.

When you are ready to eat, reheat it over medium heat on the stovetop, adding a splash of milk or cream to help the sauce regain its creamy texture.

As for freezing, it’s possible but not highly recommended. The heavy cream in the creamy homemade Alfredo sauce can separate during the thawing and reheating process, giving it a less desirable texture.

But if you still want to freeze your leftovers, make sure to cool the cooked tortellini Alfredo to room temperature before placing it in a freeze-safe airtight container.

It can be stored in the freezer for up to two months. 

When ready to eat, thaw it in the refrigerator overnight, then reheat slowly on the stovetop, stirring frequently to maintain the sauce’s creaminess.

The equipment and ingredients that I used to create this recipe

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Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on October 5, 2012.