Sundried Tomato Tortellini Recipe
Ricotta cheese stuffed tortellini, spinach, onions, cherry tomatoes tossed in sundried tomato pesto cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the ricotta cheese stuffed tortellini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Then add cherry tomatoes and fresh spinach, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
- 3
Prepare the Sauce
Stir in the sundried tomato pesto and heavy cream into the skillet with the vegetables. Season with salt and black pepper. Let the mixture simmer for 5 minutes, allowing it to thicken slightly.
- 4
Combine and Serve
Add the cooked tortellini to the sauce and gently toss to coat. Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with extra Parmesan if desired.