Tortellini with Ricotta

    17 minutes

    Fresh tortellini is so good it doesn't need a complicated sauce. In this recipe it is simply tossed with frozen spinach and ricotta.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 60g butter
    • 1 cup frozen chopped spinach, thawed
    • 450g fresh tortellini
    • 1/2 cup ricotta
    • 1 cup Parmesan, grated
    • salt and pepper, to taste

    Preparation:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Melt half the butter in a frypan and add the spinach. Season with salt and pepper and saute 2 minutes.
    2. Cook the tortellini in salted water until just done, according to packet directions. Drain and toss with the other half of the butter.
    3. Stir the ricotta, half the Parmesan and tortellini into the spinach mixture. Put on 4 plates and sprinkle with remaining Parmesan.

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