Spinach and Ricotta Tortellini with Creamy Tomato Sauce

Ingredients

What you need

36 golive oil2 tbsp = 40 ml = 36.4 g (read as AU: 1 tablespoon = 20 ml)
150 gred onion1 red onion = 150 g (typical size here)
5 mlfreshly minced garlic1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
150 gcherrybaby roma/plum
125 mlchicken
22 gtomato paste1 tbsp = 20 ml = 22 g (read as AU: 1 tablespoon = 20 ml)
250 gthickened cream250 ml = 250 ml = 250 g
100 gfreshly grated parmesanplus extra
2.5 mlfreshly cracked black pepper0.5 tsp = 2.5 ml (read as AU: 1 teaspoon = 5 ml)
2baby spinach leaves
600 gspinach and ricotta tortellinior any fresh tortellini/ravioli of choice, see note 1
—Italian chilli oilsee note 2

Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original on Simple Home Edit.

Scaled for 4 serves

Method

01
Step 1
Make the sauce – Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.
02
Step 2
Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
03
Step 3
Add the chicken stock and tomato paste. Stir for 1 minute.
04
Step 4
Add the cream, parmesan and pepper. Bring to a simmer.
05
Step 5
Add the spinach, stir until just wilted.
06
Step 6
Add the pasta – Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
07
Step 7
Cook – Reduce the heat to low, cover and cook for 3–4 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
08
Step 8
Serve – Top with extra parmesan and the Italian chilli oil, if using. Serve immediately.

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