Description
his comforting one-pan dish features spinach and ricotta tortellini enveloped in a luscious, creamy tomato sauce. Ready in under 15 minutes, it’s perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 1 teaspoon freshly minced garlic
- 150 grams (5 1/2 ounces) cherry or grape tomatoes
- 1/2 cup (125 ml) chicken stock
- 1 tablespoon tomato paste
- 1 cup (250 ml) heavy cream
- 1 cup (100 grams) freshly grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon cracked black pepper
- 2 large handfuls baby spinach leaves
- 600 grams (1 lb 5 oz) spinach and ricotta tortellini (fresh)
- 1 tablespoon Italian chili oil (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the diced red onion and minced garlic. Cook, stirring, for 2–3 minutes until softened.
- Add Tomatoes: Incorporate the cherry or grape tomatoes. Cook for 2 minutes, stirring occasionally. Gently press the tomatoes with the back of your spoon to release their juices.
- Introduce Liquids: Pour in the chicken stock and add the tomato paste. Stir for 1 minute to combine.
- Create Creamy Base: Add the heavy cream, grated Parmesan cheese, and cracked black pepper. Bring the mixture to a gentle simmer.
- Add Spinach: Stir in the baby spinach leaves until just wilted.
- Cook Tortellini: Add the fresh spinach and ricotta tortellini directly into the pan (no need to pre-cook). Stir to ensure the tortellini is well-coated with the sauce.
- Simmer: Reduce the heat to low, cover the pan, and cook for 2 minutes or until the tortellini is just cooked through.
- Serve: Top with extra Parmesan cheese and drizzle with Italian chili oil if desired. Serve immediately.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Keywords: Spinach and Ricotta Tortellini, Creamy Tomato Sauce, One-Pan Pasta