Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe
This Spinach and Ricotta Tortellini with Creamy Tomato Sauce is a comforting and flavorful Italian-inspired dish. It features tender tortellini filled with spinach and ricotta, swimming in a rich, creamy tomato sauce made with fresh cherry tomatoes, garlic, and parmesan. Perfect for a quick weeknight dinner or a satisfying meal any day, this recipe balances creamy and tangy flavors with a hint of spice from optional Italian chili oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Sauce
- 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
Main
- 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)
Instructions
- Prepare the sauce base: Heat the olive oil in a large skillet or frying pan over medium heat. Add the finely diced red onion and cook until softened and translucent, about 5 minutes. Stir in the freshly minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Add tomatoes and stock: Add the cherry or grape tomatoes to the pan and cook until they begin to soften and burst, about 5 minutes. Pour in the chicken or vegetable stock, then stir in the tomato paste, combining well to create a rich tomato base.
- Simmer and enrich the sauce: Reduce the heat to low and gently simmer the sauce for about 5 minutes to allow the flavors to meld. Stir in the thick cream and freshly grated parmesan cheese, allowing the cheese to melt smoothly into the sauce. Season with cracked black pepper, mixing thoroughly.
- Add spinach and tortellini: Incorporate the baby spinach leaves into the sauce and cook until wilted, about 2 minutes. Meanwhile, cook the spinach and ricotta tortellini in a separate pot of boiling salted water according to the package instructions (usually around 3-4 minutes for fresh tortellini) until tender and floating to the surface. Drain well.
- Combine and serve: Gently fold the cooked tortellini into the creamy tomato sauce, ensuring every piece is coated. Serve immediately, garnished with extra parmesan and a drizzle of optional Italian chilli oil for added heat and flavor.
Notes
- You can substitute chicken stock for vegetable stock to keep this dish vegetarian.
- If you prefer a spicier dish, the Italian chilli oil is highly recommended but optional.
- Any fresh filled pasta such as ravioli or different tortellini varieties can be used according to your preference.
- For a gluten-free option, use gluten-free tortellini.
Keywords: Spinach and ricotta tortellini, creamy tomato sauce, Italian pasta recipe, vegetarian pasta, quick dinner, comfort food