Summary

Ingredients

• 400 g tortellini, from the coolin shelf
• 450 g spinach, frozen
• 200 g Goronzola
• 1 onion (s)
• olive oil
• some milk or cream
• salt and pepper
• nutmeg

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Instructions

1. Cook the tortellini al dente according to the instructions on the packet.
2. Cut the onion into small pieces and sauté in a little olive oil. Add the thawed spinach and sweat briefly. Cut the gorgonzola into small pieces and stir into the spinach. Add a little cream or milk and stir until a creamy mixture is formed. Season with salt, fresh pepper and nutmeg and stir in the tortellini.