Three Cheese Tortellini Recipe with Truffle Butter and Aged Parmigiano

Three Cheese Tortellini Recipe with Truffle Butter and Aged Parmigiano In this sumptuous pasta recipe created by Barilla Executive Chef Lorenzo Boni, Barilla's Collezione Three Cheese Tortellini filled with sweet Swiss Emmentaler, light Ricotta and nutty Grana Padano promises to take the dish to a new culinary level. Residing in a broth of chicken broth and truffle butter, you'll think you just stumbled upon a rich pool of purely yummy tortellini goodness, especially after you stir in the 36 month old Parmigiano. You won't find a more decadent tortellini soup recipe anywhere else, thanks to our passion for pasta and your excitement for high quality Italian pastas.

Barilla Collezione Three Cheese Tortellini with Truffle Butter Parmigiano


Ingredients
1 box Barilla Collezione Three Cheese Tortellini
4 tablespoons white truffle butter
1 teaspoon chopped truffles
1 cup chicken broth
½ cup freshly grated Parmigiano cheese
½ cup micro parsley
Sea salt and black pepper, to taste

Directions
1. Bring a large pot of water to a boil, season with salt. Cook tortellini pasta according to directions.
2. Meanwhile, bring broth to boil in a skillet and add chopped truffles. 
3. Drain tortellini and toss with truffle infused broth. Stir in Parmigiano and truffle butter, and garnish with micro green parsley. 

Photo Credit: Yumi Matsuo

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies