Spinach and Ricotta Tortellini

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Spinach and Ricotta Tortellini Recipe

Spinach and Ricotta Tortellini

Indulge in a bowl of comforting spinach and ricotta tortellini. This one-pot wonder combines the delicate flavour of ricotta cheese and spinach into perfectly formed pillows of pasta. The dish is made even more delectable with a garlic-infused tomato sauce that’s rich, tangy, and savoury. And the best part? It takes less than 15 minutes to make! 

  • Total Time: 12 mins
  • Yield: 4 1x


Units Scale


  1. Heat the oil on medium-high heat in a large, deep skillet. Add the garlic, and cook for 30 seconds until fragrant.
  2. Add the passata and 1 cup of water to the pan.
  3. Add the salt, pepper and sugar, and bring to a boil.
  4. Add the tortellini directly to the pan, place the lid on, reduce to the lowest heat setting and cook for 2 minutes.
  5. Turn off the heat, and stir through the fresh basil if using.
  6. Serve topped with parmesan cheese.


MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 

  • Author: Nicole
  • Prep Time: 2 mins
  • Cook Time: 10 mins

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