Truffle cream, ricotta, spinach, seasonal vegetables, parmesan

In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Make the filling

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

Cook the tortellini

In a saucepan, heat a little olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the truffle oil, and add the seasonal vegetables. Cook until the vegetables are tender.

Prepare the sauce

Add the cooked tortellini to the sauce, tossing gently to coat. Serve hot, garnished with additional Parmesan cheese and chopped parsley.

Combine and serve

Tortellini (fresh or dried)

Ricotta cheese

truffle tortellini (vegetarian)

Recipe information

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