Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Servings: 4
Calories: 783kcal
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 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 150 g cherry or grape tomatoes
- 125 ml chicken or vegetable stock
- 1 tbsp tomato paste
- 250 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan, plus extra to serve
- ½ tsp freshly cracked black pepper
- 2 large handfuls baby spinach leaves
- 600 g spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice, see note 1)
- Italian chilli oil, to serve (optional) (see note 2)
Instructions
- Make the sauce – 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.
- Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
- Add the chicken stock and tomato paste. Stir for 1 minute.
- Add the cream, parmesan and pepper. Bring to a simmer.
- Add the spinach, stir until just wilted.
- Add the pasta – Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
- Cook – Reduce the heat to low, cover and cook for 3–4 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
- Serve – Top with extra parmesan and the Italian chilli oil, if using. Serve immediately.
Notes
Note 1 – Fresh ravioli or tortellini from the refrigerated section of the supermarket (that takes 2 minutes or less to cook) is suitable for this recipe (not the dry variety from the pasta aisle!). Cook from fresh, not frozen.
Note 2 – I use Bippi’s brand, a chilli paste in oil made from fresh chillies, which I purchase from the supermarket. I love it on pasta or pizza. Look for chilli oils that say “Italian-style”, often called olio di peperoncino.
Note 3 – If you find there is too much liquid at the end of cooking time, the heat may not have been high enough. Uncover the pan, increase the heat to high and simmer for 2–3 minutes until some of the residual liquid has been absorbed. As the pasta sits, it will also absorb liquid so don’t worry too much if it appears to be super saucy. If the tortellini isn’t saucy enough at the end of cooking time, add 1–2 tablespoons of boiling water (from the kettle) at a time, to loosen the sauce to your desired consistency.
Make Ahead
This meal is best made and served immediately, but you will love leftovers the next day!Leftovers
Refrigerate leftover Spinach and Ricotta Tortellini with Creamy Tomato Sauce in an airtight container for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating (otherwise you’ll land with mushy pasta!). You’ll find the cream breaks down during the refrigerating/freezing process and the results are a garlicky, oil-based sauce. The sauce is equally delicious, just less creamy as it would be when it’s made fresh!Nutrition Facts
Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Amount per Serving
Calories
783
% Daily Value*
Fat
52
g
80
%
Saturated Fat
24
g
150
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
146
mg
49
%
Sodium
1014
mg
44
%
Potassium
325
mg
9
%
Carbohydrates
60
g
20
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
1723
IU
34
%
Vitamin C
13
mg
16
%
Calcium
492
mg
49
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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