Looking for a delicious and comforting meal? Look no further than this Spinach and Ricotta Tortellini with Creamy Tomato Sauce recipe! This dish is not only easy to make but is bursting with flavor, making it perfect for a cozy night in or a special occasion.
Why You’ll Love This Recipe?
- The combination of spinach and ricotta in the tortellini creates a creamy and indulgent filling that is simply irresistible.
- With just a few simple steps, this dish can be on the table in no time, making it a perfect option for a quick and satisfying meal.
- The creamy tomato sauce adds a rich and savory element to the dish, elevating it to a whole new level of deliciousness.
Ingredient Notes:
- Olive oil: Adds a subtle richness to the sauce.
- Red onion: Adds sweetness and depth of flavor.
- Freshly minced garlic: Infuses the sauce with a delicious aroma.
- Cherry or grape tomatoes: Provide a burst of freshness and sweetness.
- Chicken or vegetable stock: Adds depth of flavor to the sauce.
- Tomato paste: Intensifies the tomato flavor.
- Thick (heavy/double) cream: Creates a rich and creamy sauce.
- Freshly grated parmesan: Adds a nutty and salty flavor.
- Cracked black pepper: Adds a hint of spice.
- Baby spinach leaves: Adds a pop of color and freshness.
- Spinach and ricotta tortellini: Feel free to use any fresh tortellini or ravioli of your choice.
- Italian chili oil: Optional for a spicy kick.
Step-By-Step Instructions:
- Heat olive oil in a large skillet and sauté red onion until softened.
- Add garlic and cherry tomatoes, cooking until tomatoes start to burst.
- Pour in stock and tomato paste, simmering until sauce thickens.
- Stir in cream, parmesan, and black pepper, letting the sauce simmer.
- Add spinach and tortellini, cooking until tortellini is tender.
- Serve with a drizzle of Italian chili oil, if desired.
Helpful Tips:
- For a vegetarian option, use vegetable stock instead of chicken stock.
- Feel free to add cooked chicken or shrimp for a protein boost.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently heat the sauce in a pan and add fresh tortellini to cook through.
Expert Tips for the Best Results:
- Use freshly grated parmesan for the best flavor.
- Don’t overcook the tortellini to prevent it from becoming mushy.
- Adjust the amount of chili oil to suit your spice preference.
Serving Suggestions:
Serve this dish with a side of garlic bread and a crisp green salad for a complete meal. Pair it with a glass of Chardonnay or Pinot Noir for a perfect dining experience.
Storage and Reheating Tips:
To store, let the dish cool completely before transferring it to an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of cream to revive the sauce.
Frequently Asked Questions:
- Can I use frozen tortellini instead of fresh? Yes, just adjust the cooking time accordingly.
- Can I use spinach and ricotta ravioli instead of tortellini? Absolutely! Feel free to swap them out.
- Can I freeze the leftovers? While you can freeze the dish, the texture of the tortellini may change slightly upon reheating.
Conclusion:
Now that you have all the tips and tricks to make this Spinach and Ricotta Tortellini with Creamy Tomato Sauce, it’s time to get cooking! Whether you’re looking for a quick weeknight meal or a special dinner, this recipe is sure to impress. Give it a try and let us know how it turns out!
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Spinach and Ricotta Tortellini with Creamy Tomato Sauce
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a delightful meal with this Spinach and Ricotta Tortellini in a luscious Creamy Tomato Sauce. The combination of tender tortellini, creamy sauce, and vibrant spinach creates a harmonious dish that will satisfy your cravings.
Ingredients
For the Creamy Tomato Sauce:
-
- 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 thick (heavy/double) cream
- 1 cup freshly grated parmesan
- ½ tsp cracked black pepper
- 2 large handfuls baby spinach leaves
For the Tortellini:
- 600 g spinach and ricotta tortellini
- 1 tbsp Italian chilli oil (optional)
Instructions
- Prepare the Creamy Tomato Sauce: Heat olive oil in a pan, sauté onion and garlic, add tomatoes, stock, and tomato paste. Simmer, then stir in cream, parmesan, and spinach.
- Cook the Tortellini: Cook tortellini according to package instructions.
- Combine: Toss cooked tortellini in the creamy sauce.
- Serve: Drizzle with Italian chilli oil if desired and sprinkle with extra parmesan.
Notes
- You can use any fresh tortellini or ravioli of your choice in this recipe.
- Adjust the spiciness by adding more or less Italian chilli oil.
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg