in Italy

Tortellini with tomato, spinach and ricotta sauce

updated

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Ingredients for 4 servings:

  • 500 g leaf spinach, frozen
  • 100 g ricotta
  • 500 g tortellini with ricotta and spinach filling
  • 4 tomatoes
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 onion(s)
  • salt and pepper
  • e.g. Parmesan
  • e.g. tomato(s), pickled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

Defrost the spinach (either overnight or in the microwave). Cook the tortellini according to the package instructions and drain in a colander. Dice the onions, mince the garlic, and fry in oil in a large pan until translucent. Add the pickled tomatoes, if desired. Chop the tomatoes and add them along with the spinach leaves. Bring to a boil and add 100g of ricotta. Season with salt and pepper, and add a little Parmesan cheese, if desired. Add the drained tortellini and mix. Wait a moment, if necessary, until the tortellini are completely reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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