Description
A comforting and flavorful Spinach and Ricotta Tortellini dish cooked in a creamy tomato sauce with fresh spinach, cherry tomatoes, and parmesan, perfect for a quick and cozy dinner.
Ingredients
Scale
Sauce Ingredients
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 150 g (5½ oz) cherry or grape tomatoes
- ½ cup (125 ml) chicken or vegetable stock
- 1 tbsp tomato paste (concentrated puree)
- 1 cup (250 ml) thick (heavy/double) cream
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
- ½ tsp cracked black pepper
- 2 large handfuls baby spinach leaves
Main Ingredients
- 600 g (1 lb 5 oz) spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice)
- 1 tbsp Italian chilli oil, to serve (optional)
Instructions
- Heat the Olive Oil: Warm the olive oil in a large skillet over medium heat until shimmering.
- Sauté Onion and Garlic: Add the finely diced red onion and freshly minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent and softened, about 3-4 minutes.
- Add Tomatoes: Stir in the cherry or grape tomatoes and cook for 2-3 minutes until they begin to soften and break down.
- Add Stock and Tomato Paste: Pour in the chicken or vegetable stock and stir in the tomato paste. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to blend the flavors.
- Incorporate Cream and Parmesan: Lower the heat and add the thick cream and grated parmesan cheese. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Season and Add Spinach: Season the sauce with cracked black pepper. Add the baby spinach leaves and cook until wilted, about 2 minutes.
- Cook Tortellini: Meanwhile, cook the tortellini according to package instructions, generally boiling them in salted water for 3-5 minutes until they float to the surface and are tender. Drain well.
- Combine Tortellini and Sauce: Add the drained tortellini to the skillet with the creamy tomato sauce. Gently toss to coat the pasta evenly with the sauce and heat through for 1-2 minutes.
- Serve: Serve the tortellini hot, garnished with extra grated parmesan and a drizzle of Italian chilli oil if desired for some heat.
Notes
- Use fresh tortellini filled with spinach and ricotta for the best texture and flavor.
- Italian chilli oil is optional but adds a nice spicy kick to the dish.
- Vegetarian option: Use vegetable stock instead of chicken stock.
- For a richer sauce, you can substitute heavy cream with double cream.
- Store leftovers covered in the refrigerator for up to 2 days; reheat gently on the stovetop.
Keywords: Spinach Ricotta Tortellini, Creamy Tomato Sauce, Italian Pasta, Vegetarian Pasta, Quick Dinner