Ingredients

The following ingredients have 4 Servings
  • ¾ package spinach and ricotta tortelloni
  • 1 small onion (chopped)
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves (minced)
  • 14.5 ounce canned diced tomatoes (+ 1/2 can of water)
  • 6 ounces fresh spinach
  • 1 ½ teaspoons dried basil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pint heavy cream
  • ½ cup parmesan cheese (grated + extra for garnish)

Instruction

  • Cook tortelloni according to package directions.
  • Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
  • Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
  • Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta.