Spinach-Artichoke Cheesy Tortellini

Name: Spinach-Artichoke Cheesy Tortellini
Yield: 4 servings
Ingredients: 1 10-ounce box frozen spinach; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 tablespoon unsalted butter; 3 garlic cloves, chopped; 1 small onion, peeled and halved; 2 tablespoons all-purpose flour; 1 cup chicken stock; 1 cup heavy cream; 1/8 teaspoon freshly grated nutmeg (eyeball it); 1 14-ounce can artichoke hearts in water, drained and chopped; A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese; Salt and black pepper; 1 pound cheese tortellini or flavored tortellini, such as wild mushroom

December 9, 2011

If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you’re gonna LOVE this!

Recipe information

Yield
4 servings

Ingredients

1 10-ounce box frozen spinach

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan

1 tablespoon unsalted butter

3 garlic cloves, chopped

1 small onion, peeled and halved

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup heavy cream

1/8 teaspoon freshly grated nutmeg (eyeball it)

1 14-ounce can artichoke hearts in water, drained and chopped

A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese

Salt and black pepper

1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Preparation

Step 1
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
Step 2
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Sauté the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
Step 3
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Step 4
Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.

Rachael Ray Express Lane Meals

TagsPasta Tortellini Italian American Italian European Spinach Leafy Greens Vegetable Artichoke Parmesan Cheese Dairy Main Dinner Nut Free 30 Minutes or Less Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes