Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Creamy spinach and ricotta tortellini cooked in a rich tomato cream 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.