Description
Creamy Spinach & Ricotta Tortellini is a comforting pasta dish featuring pillowy tortellini filled with ricotta and spinach, all coated in a luscious garlic cream sauce with wilted spinach and Parmesan.
Ingredients
- Fresh Spinach & Ricotta Tortellini: 1 pound
- Heavy Cream: 1 cup
- Fresh Spinach: 3 cups
- Parmesan Cheese: ¾ cup, freshly grated
- Butter: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Nutmeg: ⅛ teaspoon
Instructions
- Preheat Your Equipment: Set a large pot of salted water on the stove and bring it to a boil.
- Combine Ingredients: In a small bowl, mix the salt, pepper, and nutmeg.
- Prepare Your Cooking Vessel: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Assemble the Dish: Pour in the heavy cream, bring to a simmer. Stir in the seasoning mix and Parmesan, whisk until smooth.
- Cook to Perfection: Add spinach to the skillet and cook until wilted. Boil tortellini according to package directions. Drain and fold into the sauce.
- Finishing Touches: Let simmer for 2 more minutes, then adjust seasoning.
- Serve and Enjoy: Plate hot with extra cheese and black pepper.
Notes
- Use room-temperature cream to avoid curdling.
- Grate your own Parmesan for the best melt and flavor.
- Save some pasta water to loosen the sauce if needed.
- Add lemon zest for a bright finish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg
Keywords: Creamy Tortellini, Spinach Ricotta Pasta, Vegetarian Pasta, Easy Weeknight Meal, Italian Comfort Food