Creamy Spinach And Ricotta Tortellini Recipe

About this recipe

Creamy Spinach and Ricotta Tortellini is the perfect choice for a dreamy Italian lunch. This dish combines tender spinach, creamy ricotta, and delicate tortellini to create a flavor-packed experience. The sauce is rich and silky, made with heavy cream and freshly grated parmesan, perfectly complementing the pasta’s filling. Each bite is a delightful blend of textures—from the soft tortellini to the velvety cream and the slight crunch of sautéed spinach. With 49 grams of protein, this dish ensures you stay full and energized, while spinach contributes fiber and iron to support digestion and overall health. Preparing it is a breeze, taking just 30 minutes from start to finish, making it ideal for busy weekday lunches or relaxed weekend meals. Garnish with a touch of olive oil and extra parmesan for a restaurant-quality finish. Perfectly balanced in nutrients and flavors, this tortellini dish is a celebration of Italian comfort food at its best.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Parmesan Cheese | The Artisan Smokehouse
• - Freshways Fresh British Whipping Cream
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• - Natco Ground Nutmeg
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Heat a large pan over medium heat and add olive oil to coat the surface.
2. 2. Finely chop the garlic and sauté it in the olive oil until fragrant, about 1 minute.
3. 3. Add the baby spinach to the pan and cook until wilted, stirring occasionally.
4. 4. Remove the spinach from the pan and allow it to cool slightly before chopping finely.
5. 5. In a bowl, mix the ricotta cheese with the chopped spinach, nutmeg, and a pinch of salt and pepper.
6. 6. Bring a pot of salted water to a boil and cook the tortellini according to package instructions.
7. 7. In the same pan used for spinach, heat the heavy cream over medium-low heat until it begins to simmer gently.
8. 8. Stir in the ricotta-spinach mixture and parmesan cheese, allowing it to melt and combine into a creamy sauce.
9. 9. Drain the tortellini and add it to the sauce, ensuring each piece is coated evenly.
10. 10. Adjust seasoning with additional salt and pepper as needed, and cook for 2 minutes to meld flavors.
11. 11. Serve hot, garnished with freshly grated parmesan and a drizzle of olive oil if desired.

How to make Creamy Spinach And Ricotta Tortellini

1. Wilt the spinach. Heat olive oil in a large pan over medium heat and sauté the finely chopped garlic until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted.
2. Make the ricotta filling. Remove the spinach from the pan, let it cool slightly and chop it finely. In a bowl, mix the ricotta with the chopped spinach, nutmeg and a pinch of salt and pepper.
3. Cook the tortellini. Bring a pot of salted water to the boil and cook the tortellini according to the packet instructions, ready to drain into the sauce.
4. Make the creamy sauce. In the same pan, heat the double cream over medium-low heat until it simmers gently. Stir in the ricotta-spinach mixture and parmesan, letting it melt into a creamy sauce.
5. Combine and serve. Drain the tortellini and coat them evenly in the sauce, season with salt and pepper and cook for 2 minutes. Serve hot with grated parmesan and a drizzle of olive oil if desired.

Frequently asked questions

How long does Creamy Spinach and Ricotta Tortellini take?

About 30 minutes: 10 minutes of prep and 20 minutes of cooking for the spinach, sauce and pasta.

Is Creamy Spinach and Ricotta Tortellini vegetarian?

Yes, it is vegetarian. The tortellini is tossed with spinach, ricotta, cream, nutmeg and Parmesan-style hard cheese.

How do I stop a cream sauce from splitting?

Keep the cream at a gentle simmer over medium-low heat and never let it boil hard. Stir in the ricotta mixture and grated cheese gradually, and loosen with a splash of the tortellini water if it gets too thick.

Can I use mascarpone instead of ricotta?

Yes, mascarpone makes an even richer, silkier sauce. Use a little less and balance it with extra spinach and black pepper.

What goes with spinach and ricotta tortellini?

A crisp rocket salad with lemon, or some garlic bread, is all you need. Roasted cherry tomatoes add colour and sweetness.