Spinach and Ricotta Tortellini with Creamy Tomato Sauce
You only need simple ingredients, one pan and 15 minutes to have this easy but gorgeous Spinach and Ricotta Tortellini with Creamy Tomato Sauce on the table. Vegetarian tortellini is transformed into a fulfilling family meal with a comforting creamy, cheesy and tomatoey sauce.
Ingredients
- 2 tbspolive oil
- 1red onion, finely diced
- 1 tspfreshly minced garlic
- 150 gcherry or grape tomatoes
- ½ cupchicken or vegetable stock
- 1 tbsptomato paste (concentrated puree)
- 1 cupthick (heavy/double) cream
- 1 cupfreshly grated parmesan, plus extra to serve
- ½ tspcracked black pepper
- 2 largehandfuls baby spinach leaves
- 600 gspinach and ricotta tortellini (or any fresh tortellini/ravioli of choice, see note 1)
- 1 tbspitalian chilli oil, to serve (optional) see note 1
Directions
- 1
Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.
- 2
Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
- 3
Add the chicken stock and tomato paste. Stir for 1 minute.
- 4
Add the cream, parmesan and pepper. Bring to a simmer.
- 5
Add the spinach, stir until just wilted.
- 6
Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
- 7
Reduce the heat to low, cover and cook for 2 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
- 8
Top with extra parmesan and the Italian chilli oil, if using. Serve immediately.