4 Reviews

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.

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katew August 03, 2010

*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 !

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NurseJaney June 14, 2010

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.

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I'mPat May 14, 2010

Mmmm, smooth, rich and creamy, this is to die for! Made as directed, throwing in cream with wild abandon and using butter for the onion.. :oops: .. not a calorie counting night! Absolutely sinfully delicious, if I ate this in a restaurant I'd be going back for more! On my regular list! Used my own herbs fresh from the garden, tempted to throw in a little sage next time, because it goes well with pasta and it grows like crazy! :lol: Thanks FC for another winner, made for Aus/NZ swap#27, April 09

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Karen Elizabeth April 07, 2009
Spinach and Ricotta Tortellini With Ricotta and Herb Sauce