Name: Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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 thick cream; 1 cup freshly grated parmesan; ½ tsp cracked black pepper; 2 large handfuls baby spinach leaves; 600 g spinach and ricotta tortellini; 1 tbsp Italian chilli oil (optional)

Looking for a delicious and comforting meal that’s easy to make and sure to impress? Look no further than this Spinach and Ricotta Tortellini with Creamy Tomato Sauce recipe! This dish has become a favorite in my kitchen for its rich flavors and simplicity. Whether you’re cooking for yourself or entertaining guests, this dish is a winner every time.

Why You’ll Love This Recipe?

The combination of spinach and ricotta in the tortellini creates a creamy and flavorful filling that pairs perfectly with the tangy tomato sauce.
With minimal prep time required, this recipe is perfect for a quick and satisfying weeknight dinner.
The leftovers taste just as delicious, making it ideal for meal prep and enjoying throughout the week.

Ingredient Notes:

Olive oil: Adds richness and depth to the sauce.
Red onion, garlic, and cherry tomatoes: Create a flavorful base for the sauce.
Chicken or vegetable stock: Adds depth of flavor to the sauce.
Thick cream and Parmesan: Create a creamy and cheesy sauce.
Spinach leaves and spinach and ricotta tortellini: Add a nutritious and delicious twist to the dish.
Italian chili oil (optional): Adds a bit of heat for those who enjoy a spicy kick.

Step-By-Step Instructions:

In a large skillet, heat olive oil and sauté red onion and garlic until fragrant.
Add cherry tomatoes and chicken or vegetable stock, then stir in tomato paste, cream, Parmesan, and black pepper.
Add spinach leaves and cooked tortellini, stirring until the sauce is thick and creamy.
Serve hot, topped with extra Parmesan and a drizzle of Italian chili oil if desired.

Helpful Tips:

For a vegetarian version, use vegetable stock instead of chicken stock.
Substitute the spinach and ricotta tortellini with any fresh tortellini or ravioli of your choice.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use freshly grated Parmesan for the best flavor and texture.
Add a splash of white wine to the sauce for an extra layer of complexity.
Garnish with fresh basil leaves for a pop of color and freshness.

Serving Suggestions:

This dish pairs perfectly with a side salad of mixed greens dressed with balsamic vinaigrette and a glass of crisp white wine. For dessert, serve a simple fruit tart or tiramisu for a complete Italian-inspired meal.

Storage and Reheating Tips:

To reheat, simply transfer the dish to a saucepan and heat gently over low heat until warmed through. Add a splash of cream or stock if the sauce has thickened too much. Avoid overheating to prevent the sauce from breaking.

Frequently Asked Questions:

Can I use frozen tortellini instead of fresh? Yes, frozen tortellini can be used, but adjust cooking times accordingly.
Can I make this dish ahead of time? Yes, this dish can be made ahead and reheated when ready to serve.
Can I freeze the leftovers? While it’s best enjoyed fresh, leftovers can be frozen for up to 1 month.
Can I use other types of cheese in the sauce? Feel free to experiment with different cheeses like mozzarella or pecorino for a unique flavor profile.

Conclusion:

I hope you give this Spinach and Ricotta Tortellini with Creamy Tomato Sauce recipe a try and enjoy it as much as I do. Don’t forget to share your feedback and any variations you try—happy cooking!