Spinach Tortellini With Alfredo Sauce Recipe
Hat shaped pasta, stuffed with a blend of roasted chicken and Mortadella meats, and Romano cheese.
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Ingredients
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Tortellini
Alfredo Sauce
Method
Cooking the Tortellini
- 1
Boil Water
In a large pot, bring water to a boil over high heat. Add a pinch of salt.
- 2
Cook Tortellini
Once the water is boiling, add the 12 oz spinach tortellini and cook according to package instructions, usually about 3-5 minutes, until they are tender and float to the top.
- 3
Drain Tortellini
Once cooked, drain the tortellini in a colander and set aside.
Making the Alfredo Sauce
- 4
Melt Butter
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter.
- 5
- 6
Add Heavy Cream
Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring occasionally.
- 7
Incorporate Cheeses
Gradually whisk in 1 cup of grated Parmesan cheese and 1 cup of grated Romano cheese until melted and smooth.
- 8
Season the Sauce
Season the sauce with salt and black pepper to taste.
Combining Ingredients
- 9
Add Chicken and Mortadella
Stir in 1 cup of shredded roasted chicken and 1 cup of diced Mortadella into the Alfredo sauce, mixing well to combine.
- 10
Combine Tortellini with Sauce
Add the cooked tortellini to the skillet, gently folding them into the sauce until well coated.
Serving
- 11
Plate and Serve
Serve the Spinach Tortellini with Alfredo Sauce hot, garnished with additional grated cheese if desired.
