Ingredients:

  • 2 cups heavy cream
  • 8 oz cream cheese, cubed and softened
  • 0.5 cup unsalted butter, sliced into pats
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp white pepper
  • 1 pinch ground nutmeg
  • 20 oz refrigerated cheese tortellini
  • 1.5 cups freshly grated parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 tsp sea salt

Instructions:

  1. Place the heavy cream, cubed cream cheese, butter pats, minced garlic, onion powder, and white pepper into a 6-quart slow cooker. Whisk briefly to distribute the spices.
  2. Cover and cook on LOW for 2 hours. This allows the aromatics to infuse the fats and the cream cheese to soften.
  3. Open the lid and whisk the sauce vigorously until the cream cheese is fully melted and the sauce is smooth and emulsified.
  4. Stir in the refrigerated cheese tortellini and the freshly grated Parmesan cheese. Add a pinch of nutmeg if desired.
  5. Cover and continue cooking on LOW for an additional 30 to 45 minutes, or until the tortellini reaches a perfect al dente state.
  6. Garnish with fresh chopped parsley and season with sea salt to taste before serving.