Summary

Ingredients

• 1 cup cream cheese, grainier
• 300 g spinach leaves
• 1 medium onion (s)
• 1 clove garlic
• 100 ml vegetable stock, possibly
• 300 g tortellini from the coolin shelf
• 1 tablespoon oil
• Salt water
• salt and pepper

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Instructions

1. It is best to cover and defrost the spinach leaves at room temperature a few hours before cooking. Pour off the liquid that has arisen from thawing the spinach leaves and squeeze out the spinach a little.
2. Chop the onion and garlic into small pieces. Heat the oil in the pan, sauté the onion and garlic. Deglaze with vegetable stock. Add the spinach leaves. If the whole thing is too watery for you, you can now pour off water.
3. Now put the tortellini in the salted water (they only need a few minutes from the cooling shelf). Mix the cream cheese with the spinach just before serving. Season to taste with chilli flakes, salt, pepper and grained vegetable stock.
4. Drain the tortellini, arrange on plates, serve with the spinach and cheese pan.