Welcome to my latest kitchen adventure with ricotta-filled tortellini! This dish strikes the perfect balance between simplicity and indulgence, reminiscent of classic Italian pasta but with a creamy twist. My new recipe, Creamy Spinach Ricotta Tortellini, is inspired by the well-loved traditional dish yet is quicker to prepare. I’m excited to share this delightful find with you and hope it inspires your own culinary creations!
What are Ravioli and Tortellini?
Ravioli and tortellini are both classic staples of Italian cuisine, celebrated for their delicious fillings encased in pasta. Ravioli, typically square or circular in shape, consists of fillings sandwiched between two thin layers of egg pasta. Originating around the 14th century, the fillings for ravioli can vary widely, from traditional ricotta cheese to more inventive choices like pumpkin or a sumptuous runny egg yolk. This pasta’s historical narrative suggests it may have been developed by Genoese sailors as a method to repurpose leftovers, ingeniously wrapping them in dough to diversify their meals.
On the other hand, tortellini, hailing from the Italian region of Emilia, is distinguished by its characteristic ring shape. This pasta traditionally starts with a base of ricotta cheese but often includes a variety of meats such as prosciutto, mortadella, and pork loin. The origins of tortellini are less clear, enveloped in charming folklore, including tales that link its creation to the navel of Venus, the goddess of love, suggesting a divine inspiration behind its unique shape. Historically, it’s likely that tortellini was designed in the Middle Ages as a practical solution to keep the savory fillings intact during boiling.
Both ravioli and tortellini exemplify the Italian knack for culinary innovation and regional flair. While ravioli offers a broad canvas for a variety of fillings and shapes, tortellini’s consistent ring shape provides a compact burst of flavor with each bite. Despite their differences in form and folklore, both pastas share a common goal: to encapsulate rich, flavorful fillings in tender pasta dough, making each bite a delightful exploration of taste and tradition.
My Note’s on Spinach Ricotta Tortellini
What’s in Creamy
This dish is wonderfully straightforward, perfect for a hassle-free weeknight dinner. It features olive oil for sautéing, red onion and garlic for flavor, cherry tomatoes for freshness, and a creamy blend of heavy cream and Parmesan cheese. The star ingredients are baby spinach and spinach ricotta tortellini, creating a harmonious and satisfying pasta dish.
What else Can I add?
While this dish stands strong on its own, you can easily customize it by adding Italian chili oil for a spicy kick or experimenting with additional vegetables like mushrooms or bell peppers to elevate the flavors.
What to Serve with Creamy Spinach Ricotta Tortellini
To complete the meal, consider serving this Creamy Spinach Ricotta Tortellini with a side of crisp green salad or steamed vegetables. These additions will enhance the dining experience and provide a well-rounded meal for your family or guests.
How are the leftovers?
Simply put, they’re delightful even the next day. The flavors meld together beautifully, and reheating in a pan on low heat will retain the dish’s moisture and deliciousness.
Additional Notes
- Flavor Boost – Enhance the dish with a splash of white wine when adding the chicken stock for an extra layer of taste.
- Perfect Pairing – Serve with a fresh green salad or steamed veggies to complement the flavors and textures of the creamy tortellini.
- Customize Your Dish – Feel free to get creative by incorporating additional veggies like mushrooms or bell peppers into the sauce for added depth.
- Weeknight Wonder – Ideal for quick weekday meals when you crave a comforting yet hassle-free dinner option.
- Family Gathering – Impress your guests at dinner parties with this gourmet one-pan meal that’s both delicious and easy to prepare.
Creamy Spinach Ricotta Tortellini
4
servings5
minutes8
minutes580
kcal13
minutesDive into the world of quick gourmet with our Creamy Spinach Ricotta Tortellini! Perfect for busy weeknights, this one-pan wonder combines fresh tortellini with a rich tomato cream sauce, all ready in just 15 minutes. It’s a versatile dish that allows for endless vegetable add-ins, making it a perfect meal to impress your family with minimal effort and maximum flavor.
Ingredients
2 tablespoons Olive Oil
1 finely diced Red Onion
1 teaspoon Garlic
5 1/2 ounces Cherry Tomatoes
1/2 cup Chicken Stock
1 tablespoon Tomato Paste
1 cup Heavy Cream
1 cup Parmesan Cheese
1/2 teaspoon Black Pepper
2 large handfuls Baby Spinach
21 ounces Spinach Ricotta Tortellini
1 tablespoon Italian Chilli Oil
- Alternative Ingredients
Substitute spinach tortellini with cheese or mushroom tortellini.
Use vegetable stock instead of chicken stock for a vegetarian option.
Replace heavy cream with full-fat coconut milk for a dairy-free version.
Directions
- Heat olive oil in a heavy-based pan over medium-high heat. Add diced red onion and minced garlic; sauté for about 2-3 minutes until softened.
- Add cherry tomatoes to the pan; cook for another 2 minutes. Gently press the tomatoes with the back of your spoon to release their juices.
- Pour in chicken stock and stir in tomato paste; mix for about 1 minute.
- Introduce heavy cream, grated parmesan, and cracked black pepper to the pan. Bring the mixture to a simmer.
- Toss in baby spinach leaves; stir until they just begin to wilt.
- Add fresh spinach and ricotta tortellini directly into the sauce. Reduce heat to low, cover the pan, and let it cook for about 2 minutes or until the pasta is tender.
- Remove from heat, stir in additional parmesan cheese and drizzle with Italian chilli oil if desired.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
Nutrition Facts
- Calories: 580kcal
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 95mg
- Sodium: 870mg
- Potassium: 450mg
- Carbohydrates: 54g
- Fiber: 4g
- Sugar: 8g
- Protein: 22g
- Vitamin A: 3800IU
- Vitamin C: 20mg
- Calcium: 330mg
- Iron: 3.6mg
