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Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

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A quick and delicious Spinach and Ricotta Tortellini dish simmered in a creamy tomato sauce, enriched with parmesan and baby spinach, ready in just 13 minutes. This comforting pasta meal combines fresh tortellini with a rich blend of cream, tomatoes, and aromatic garlic and onion for a perfectly balanced dinner.

Ingredients

Sauce Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 tsp freshly minced garlic
  • 150 g (5½ oz) cherry or grape tomatoes
  • ½ cup (125 ml) chicken or vegetable stock
  • 1 tbsp tomato paste (concentrated puree)
  • 1 cup (250 ml) thick (heavy/double) cream
  • 1 cup (100 g) freshly grated parmesan, plus extra to serve
  • ½ tsp freshly cracked black pepper
  • 2 large handfuls baby spinach leaves

Pasta

  • 600 g (1 lb 5 oz) spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice)

Optional Garnish

  • 1 tbsp Italian chilli oil, to serve

Instructions

  1. Make the sauce – Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the finely diced red onion and freshly minced garlic and cook, stirring frequently, for 2–3 minutes until softened and fragrant.
  2. Add tomatoes – Add the cherry or grape tomatoes to the pan and cook for 2 minutes, stirring occasionally. Gently squash the tomatoes with the back of your spoon to release their juices and enhance the sauce's flavor.
  3. Combine stock and tomato paste – Pour in the chicken or vegetable stock and stir in the tomato paste. Let the mixture cook together for 1 minute to meld flavors.
  4. Add cream and parmesan – Stir in the thick cream, freshly grated parmesan, and freshly cracked black pepper. Bring the sauce to a gentle simmer to thicken slightly.
  5. Wilt the spinach – Add the baby spinach leaves to the sauce and stir until just wilted, maintaining their vibrant color and nutrients.
  6. Add tortellini – Place the fresh spinach and ricotta tortellini directly into the pan without pre-cooking. Stir them gently to coat in the sauce.
  7. Cook pasta – Reduce heat to low, cover the pan with the lid, and cook for 2 minutes or until the tortellini are just cooked through. Adjust liquid consistency if needed by adding more stock or cream according to preference.
  8. Serve – Plate the tortellini and sauce, topping with extra parmesan and a drizzle of Italian chilli oil if desired. Serve immediately for best flavor and texture.

Notes

  • You can substitute fresh tortellini with ravioli or other stuffed pasta varieties as preferred.
  • There is no need to pre-cook the tortellini before adding to the sauce; they cook perfectly in the sauce itself.
  • If the sauce is too thick, add additional stock or cream. If too thin, increase cooking time slightly to reduce the liquid.
  • Italian chilli oil is optional but adds a lovely subtle heat that complements the creamy tomato sauce.

Find it online: https://dishcooks.com/spinach-and-ricotta-tortellini-with-creamy-tomato-sauce-recipe/