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Spinach and Ricotta Tortellini Recipe

Spinach and Ricotta Tortellini

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5 from 1 review

This super fast Spinach and Ricotta Tortellini recipe is a creamy, comforting vegetarian special that’s on the table in under 15 minutes – perfect for a busy weeknight dinner. It’s all cooked in just one pan, and the leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • 700 g (1 lb 9 oz) passata
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 1 tsp sugar
  • 500 g (1 lb 2 oz) fresh ricotta and spinach tortellini (from the refrigerator aisle at the supermarket)
  • ¼ bunch basil, leaves picked
  • ½ cup (50 g) freshly grated parmesan

Instructions

  1. Heat the oil in a large, deep frying pan over medium–high heat. Add the garlic and cook for 30 seconds until fragrant.
  2. Add the passata and 1 cup (250 ml) of water to the pan.
  3. Add the salt, pepper and sugar and bring to the 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.
  6. Serve topped with parmesan.

Notes

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. 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
  • Category: pasta
  • Method: deep skillet
  • Cuisine: Italian