Spinach and Ricotta Tortellini With Ricotta and Herb Sauce

The Flying Chef's Note:

This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-25 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 500 g fresh tortellini (I used spinach and ricotta)
• 1 tablespoon olive oil
• 1 small onion , finely chopped
• 3 garlic cloves , crushed
• 50 ml white wine
• 100 ml cream
• 150 g ricotta cheese
• ½ cup gruyere
• 2 tablespoons chopped chives
• 1 tablespoon parsley , finely chopped
• pepper

Directions:

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.
2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
4. Serve immediately sprinkle with extra chives and grated Parmesan if desired.

Reviews

[katew]

We enjoyed this for dinner tonight. It was incredibly easy to put together. I served the sauce over gnocchi. I added a small handful of spinach to sauce and doubled the parsley too - both fresh from the garden . It makes a magnificent creamy sauce. Very versatile too.

[NurseJaney]

*Made for Australia/NZ Swap #41* A lovely, creamy, cheesy sauce -- just need to add a tad more pepper to the left-overs. Will be preparing this again over the summer with garden herbs. Thanks for posting !

[I'mPat]

We really loved this tonight for dinner - I used a 375g Spinach and Ricotta Angolottie which was plenty for 3 of us with sides. I did use the full measures of the rest for 500g of pasta and had to use swiss cheese (with a little parmesan) in place of the gruyere and used garlic chives in the recipe and as garnish. Thank you The Flying Chef, made for Make My Recipe Edition 11.