Tortelloni filled with a blend of ricotta, mozzarella, parmesan, onions and garlic in spicy tomato cream sauce with mushrooms, Roma tomato, spinach and parmesan.

Cook the tortelloni according to package instructions until al dente. Drain and set aside.

Prepare the Tortelloni

In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until the onions are translucent.

Sauté Vegetables

Add sliced mushrooms and diced Roma tomatoes to the skillet. Cook for about 5 minutes or until the mushrooms are tender.

Add Mushrooms and Roma Tomatoes

Stir in crushed red pepper flakes, salt, and black pepper. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in fresh spinach until wilted.

Make the Sauce

Add the cooked tortelloni to the sauce, tossing gently to coat. Stir in ricotta, mozzarella, and half of the parmesan cheese until melted and well combined.

Combine Tortelloni and Sauce

Serve hot, garnished with remaining parmesan cheese.

Serve

Tortelloni

3-cheese tortelloni rosa

Recipe information

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