Tortellini with Tomato, Spinach and Ricotta Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, frozen
- 100 g ricotta
- 500 g tortellini, with ricotta and spinach fillin
- 4 tomato (s)
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 onion (s)
- salt and pepper
- Parmesan
- tomato (s), pickled
Print Recipe
Pin Recipe Instructions
- Thaw spinach (either during the day or in the microwave). Cook the tortellini according to the instructions on the packet and drain in the sieve.
- Dice the onions, chop the garlic and fry in oil in a large pan until both are translucent. Add pickled tomatoes if you like. Chop the tomatoes and add them together with the spinach leaves. Bring to the boil and add 100 g of ricotta. Season to taste with salt and pepper, add a little Parmesan cheese if you like.
- Add the drained tortellini and mix. If necessary, wait a moment until the tortellini are completely warmed up again.
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