Spinach and Ricotta Tortellini with Creamy Tomato Sauce is the kind of comforting, weeknight-friendly pasta dish that feels special without being complicated. With tender tortellini, a rich tomato cream sauce, and fresh spinach, this recipe delivers restaurant-style flavor using simple, halal-friendly ingredients.
Why You’ll Love This Recipe
- Creamy, cozy, and deeply satisfying
- Quick and easy, perfect for busy evenings
- Family-friendly vegetarian dinner
- Uses fresh pasta and pantry staples
- Elegant enough for guests, simple enough for weeknights
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 150 g cherry or grape tomatoes
- ½ cup chicken or vegetable stock
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 cup freshly grated parmesan, plus extra to serve
- ½ tsp freshly cracked black pepper
- 2 large handfuls baby spinach leaves
- 600 g spinach and ricotta tortellini (fresh tortellini or ravioli)
- Italian chili oil, to serve (optional, non-alcoholic)
Instructions
- Heat olive oil in a large, heavy-based pan over medium-high heat.
- Add onion and garlic; cook for 2–3 minutes until softened.
- Add tomatoes and cook for 2 minutes, gently pressing them to release juices.
- Stir in stock and tomato paste; cook for 1 minute.
- Add cream, parmesan, and black pepper. Bring to a gentle simmer.
- Stir in spinach until just wilted.
- Add the tortellini directly to the sauce and gently stir to coat.
- Reduce heat to low, cover, and cook for 2 minutes until pasta is tender.
- Serve immediately with extra parmesan and optional chili oil.
Tips & Tricks
- If the sauce thickens too much, add a splash of warm stock.
- For extra richness, use double cream instead of regular heavy cream.
- Swap parmesan with vegetarian hard cheese if needed.
- Fresh tortellini works best, but refrigerated ravioli also works well.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Serve with garlic bread or a simple green salad.
- Add sautéed mushrooms for extra texture.
- Chili oil is optional but adds a pleasant heat.
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 18 g
- Carbohydrates: 45 g
- Fat: 30 g
FAQ
Can I use frozen tortellini?
Yes, but add 2–3 extra minutes of cooking time and a bit more liquid.
Is this recipe very spicy?
No, the chili oil is optional and added only at serving.
Can I make it lighter?
Use half-and-half instead of cream and reduce parmesan slightly.
What can I substitute for spinach?
Baby kale or Swiss chard work well.
Can I make this ahead?
It’s best fresh, but leftovers store well for short periods.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the cream sauce.
- Reheating: Gently reheat on the stove with a splash of milk or stock.
Similar Recipes
Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Ingredients
- 2 tbsp olive oil
- 1 red onion finely diced
- 1 tsp freshly minced garlic
- 150 g cherry or grape tomatoes
- ½ cup chicken or vegetable stock
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 cup freshly grated parmesan plus extra to serve
- ½ tsp freshly cracked black pepper
- 2 large handfuls baby spinach leaves
- 600 g spinach and ricotta tortellini fresh tortellini or ravioli
- Italian chili oil to serve (optional, non-alcoholic)
Instructions
- Heat olive oil in a large, heavy-based pan over medium-high heat.
- Add onion and garlic; cook for 2–3 minutes until softened.
- Add tomatoes and cook for 2 minutes, gently pressing them to release juices.
- Stir in stock and tomato paste; cook for 1 minute.
- Add cream, parmesan, and black pepper. Bring to a gentle simmer.
- Stir in spinach until just wilted.
- Add the tortellini directly to the sauce and gently stir to coat.
- Reduce heat to low, cover, and cook for 2 minutes until pasta is tender.
- Serve immediately with extra parmesan and optional chili oil.
Notes
- Serve with garlic bread or a simple green salad.
Conclusion
This Spinach and Ricotta Tortellini with Creamy Tomato Sauce is proof that comfort food can be both simple and impressive. Whether you’re cooking for family or guests, this creamy tortellini recipe is guaranteed to become a repeat favorite.