Description
A warm, comforting dish of tender tortellini filled with spinach and ricotta, coated in a rich and creamy garlic parmesan sauce.
Ingredients
- Refrigerated Spinach & Ricotta Tortellini: 18 oz
- Heavy Cream: 1 cup
- Garlic: 2 cloves, minced
- Parmesan Cheese: ¾ cup, freshly grated
- Fresh Spinach: 2 cups
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Nutmeg: A pinch (optional)
Instructions
- Preheat Your Equipment: Set a large pot of water on the stove and bring to a boil. Meanwhile, place a large skillet over medium heat.
- Combine Ingredients: In the skillet, melt butter and olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
- Prepare Your Cooking Vessel: Add heavy cream to the skillet, stirring gently. Let it simmer for 2-3 minutes, then stir in parmesan, salt, pepper, and nutmeg. Cook until slightly thickened.
- Assemble the Dish: Cook tortellini according to package instructions (usually 3-5 minutes). Drain and reserve ¼ cup of pasta water.
- Cook to Perfection: Add cooked tortellini and fresh spinach to the skillet. Stir gently until spinach wilts and everything is coated in the creamy sauce. Add pasta water if needed to loosen the sauce.
- Finishing Touches: Taste and adjust seasoning. Sprinkle with extra parmesan and a twist of black pepper.
- Serve and Enjoy: Plate immediately while warm and creamy. Garnish with a drizzle of olive oil or fresh herbs if desired.
Notes
- Use fresh tortellini for best results.
- Reserve some pasta water to adjust the sauce consistency.
- Grate your own cheese for a smoother sauce.
- Add red pepper flakes for a little kick.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg