Categories: Pasta, Italian 
      Yield: 6 servings 
  
      4 tb Butter                              1 c  Freshly grated Parmesan 
      1 c  Heavy cream                              Freshly ground black pepper 
     48    Tortellini                      
  
  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