Name: Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 red onion, finely diced; 1 tsp freshly minced garlic; 150 g (5½ oz) cherry or grape tomatoes; ½ cup (125 ml) chicken or vegetable stock; 1 tbsp tomato paste (concentrated puree); 1 cup (250 ml) thick (heavy/double) cream; 1 cup (100 g) freshly grated parmesan, plus extra to serve; ½ tsp cracked black pepper; 2 large handfuls baby spinach leaves; 600 g (1 lb 5 oz) spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice); 1 tbsp Italian chilli oil, to serve (optional)

If you’re like me and adore pasta that feels both indulgent and comforting, this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe is going to be a new favorite. It’s one of those dishes that’s quick enough for a weeknight but special enough to make you smile with every creamy, tangy bite. The combination of silky ricotta-filled tortellini and a luscious tomato cream sauce is just magic on the plate.

I remember the first time I made this recipe—it quickly became a staple because it’s so versatile and forgiving. Whether you want to impress guests or simply treat yourself, this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe delivers rich flavor without a complicated process, which I know you’ll appreciate too!

Ingredients You’ll Need

The ingredients here complement each other beautifully, creating layers of flavor and texture. Plus, most of them are easy to find, making this recipe super accessible for everyday cooking or whenever a cozy dinner calls your name.

Olive oil: A good quality extra virgin olive oil adds fruitiness and helps soften the onion and garlic gently.
Red onion: Gives a subtle sweetness that balances the acidity of the tomatoes.
Freshly minced garlic: Fresh is best here—adds that sharp, aromatic punch that canned just can’t.
Cherry or grape tomatoes: These burst with natural sweetness and juiciness perfect for the sauce base.
Chicken or vegetable stock: Adds depth and richness to the sauce. You can use veggie stock for a vegetarian version.
Tomato paste (concentrated puree): It intensifies the tomato flavor and thickens the sauce nicely.
Thick cream (heavy/double cream): Gives you that irresistibly smooth, velvety texture that coats every tortellini.
Freshly grated parmesan: Adds a salty, nuttiness to the sauce; don’t skip on freshness here—it makes a difference!
Cracked black pepper: For just a little heat and to brighten up the cream.
Baby spinach leaves: Softens down in the sauce and adds a subtle earthiness plus a lovely pop of green.
Spinach and ricotta tortellini: The star of the show! I recommend fresh tortellini for the best texture, but frozen works too.
Italian chili oil (optional): If you like a little kick, a drizzle on top transforms this from delicious to next-level.

Variations

I love making this recipe my own by changing it up depending on the mood or what’s in my kitchen. Don’t hesitate to play around with the ingredients for your perfect version of Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe.

Mushroom addition: I often toss in sautéed mushrooms for extra umami and texture—it turns the sauce even richer and earthier.
Vegan swap: Use vegan cream and omit parmesan or find a plant-based alternative to keep it dairy-free without losing creaminess.
Spicier sauce: Add more chili oil or a pinch of red pepper flakes while cooking for a bolder flavor punch.
Different pasta: Feel free to switch tortellini for ravioli or even a filled pasta you love, the sauce works beautifully across types.
Herbs: Fresh basil or a sprinkle of oregano added right at the end brightens up the entire dish.

How to Make Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

Step 1: Sauté the Aromatics and Tomatoes

Heat that olive oil in a large pan over medium heat, then add finely diced red onion. Stir frequently and let it soften for about 5 minutes until translucent and sweet-smelling—avoid browning it too much. Toss in the minced garlic, stir for 30 seconds to a minute until fragrant, then add your cherry tomatoes. Cook them down for about 5 minutes, gently mashing some to release their juices and create a natural sauce base.

Step 2: Build the Creamy Tomato Sauce

Pour in the chicken or vegetable stock and stir in the tomato paste until fully incorporated. Let this simmer gently for 5 minutes to let the flavors meld and the sauce thicken. Lower the heat and pour in the heavy cream, mixing it through slowly. Add the freshly grated parmesan and cracked black pepper, stirring until the cheese melts and the sauce becomes silky. Keep it warm on low while you cook the tortellini.

Step 3: Cook Tortellini and Add Spinach

Bring a large pot of salted water to boil and cook your spinach and ricotta tortellini according to package instructions—usually 3 to 4 minutes if fresh. When they’re just about done, scoop out the tortellini with a slotted spoon and gently fold into the cream sauce. Toss in the baby spinach last, letting it wilt for a minute or two in the warmth of the sauce. This keeps the leaves tender but still vibrant green.

How to Serve Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe - Recipe Image

Garnishes

I always finish with an extra dusting of freshly grated parmesan—it adds that lovely salty crunch. If I’m in the mood for a little heat, a drizzle of Italian chili oil makes all the difference. Fresh basil leaves or a sprinkle of chopped parsley bring a fresh note that lightens the richness.

Side Dishes

Keep it simple with a crisp green salad dressed with lemon vinaigrette, or go for roasted vegetables like asparagus or zucchini to add a bit of texture contrast. Garlic bread on the side is also a fantastic choice to mop up all the creamy sauce—you won’t regret it!

Creative Ways to Present

For special occasions, I’ve plated this dish in shallow bowls and arranged the tortellini in a circular pattern, making sure every bite gets a little sauce and spinach. Adding edible flowers or microgreens can push the presentation from simple to stunning. You can even serve it in individual ramekins for a charming, restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. Because the sauce is creamy, it can thicken when chilled, but a quick reheat with a splash of milk or cream fixes that instantly.

Freezing

I’ve found freezing this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe works best if you freeze the tortellini and sauce separately. The cream sauce can separate when thawed, but reheating gently while stirring helps bring it back together beautifully.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring often. Adding a splash of cream or milk keeps the sauce smooth and prevents any curdling. Avoid microwaving at high power to keep the texture just right.

FAQs

Can I use frozen tortellini for this recipe?

Absolutely! Frozen tortellini works well here—just add a minute or two to the cooking time per the package instructions. They might release a bit more water into the sauce, so you can simmer the sauce a little longer to thicken it up if needed.
Can I make the sauce dairy-free?

Definitely! Swap heavy cream for coconut cream or a creamy plant-based alternative, and use a vegan parmesan substitute or nutritional yeast for that cheesy flavor. The sauce will still be rich and delicious, perfect if you’re avoiding dairy.
How do I prevent the cream sauce from splitting?

Keep the heat moderate to low when adding cream and avoid boiling the sauce vigorously. Stir gently and finish cooking off heat if necessary to keep the sauce silky smooth and prevent it from breaking.
Can I prepare this recipe ahead of time?

You can prepare the tomato base and cream sauce ahead and store in the fridge for a day, then cook and add the tortellini fresh when ready to serve for best texture. It’s a great way to save time on busy days.
What wine pairs well with Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe?

A crisp white like Pinot Grigio or a light red such as Chianti complements the creamy tomato sauce beautifully. The acidity balances the richness, making for a perfect mealtime harmony.

Final Thoughts

There’s just something so comforting and soul-satisfying about this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe that keeps me coming back to it. It’s easy enough to whip up on busy nights yet delivers on all those cozy, creamy, tangy flavors we crave. I hope you enjoy making and sharing it as much as I do—trust me, it’s one of those dishes that feels like a warm hug on a plate, every single time.