Ingredients
- 250g La Tua Pasta Spinach Ricotta Tortelloni
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 3–4 Garlic cloves, finely chopped
- ¼ tsp Red Chili Flakes (optional for heat)
- ½ cup Chicken or Vegetable Stock
- ½ cup Sun-Dried Tomatoes, thinly sliced
- ½ tsp Kosher Salt (plus more to taste)
- Freshly cracked Black Pepper
- 1 cup Heavy Cream
- 2 handfuls Baby Spinach, roughly chopped
- ¼ cup grated Parmesan Cheese (plus more for serving)
- Juice of ½ Lemon
- Fresh Basil Ribbons (optional, for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Once melted, stir in garlic and chili flakes. Sauté for 30 seconds until fragrant.
- Stir in the stock, sun-dried tomatoes, salt, and pepper. Bring to a gentle simmer
- Pour in the cream, then add tortellini. Cover and simmer on medium-low for 4–5 minutes, until pasta is just tender. Avoid overcooking so the sauce stays silky.
- Remove the lid and reduce the heat to low. Stir in spinach, Parmesan, and lemon juice. Cook another minute until spinach wilts. Taste and adjust seasoning.
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Dish up hot, topped with extra Parmesan and fresh basil if you like.
Recipe Inspiration here