SPINACH-ARTICHOKE CHEESY TORTELLINI
Steps:
- Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
- 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.
- 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.
- 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.
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LEGEND TURK
[email protected]I would not recommend this recipe to anyone.
Janjan Khan
[email protected]This recipe is a waste of time and money. The tortellini were rubbery and the filling was tasteless.
Brown Takashi
[email protected]I followed the recipe exactly and the tortellini were way overcooked. I had to throw the whole dish away.
Modingh Benardi
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Jasleen Manku
[email protected]The tortellini were a bit undercooked for my taste, but the filling was delicious.
Tabasom Taha
[email protected]This dish was a bit too cheesy for my taste, but it was still good.
Ashley Bardwell
[email protected]I'm not a big fan of spinach, but I loved this recipe. The tortellini were cooked perfectly and the filling was creamy and flavorful.
Andrew Salt
[email protected]This recipe was easy to follow and the results were amazing. The tortellini were cooked perfectly and the filling was creamy and flavorful.
Kelvin Motsi
[email protected]Yum! This dish is so creamy and cheesy. I love the addition of spinach and artichoke.
Blendi B
[email protected]This recipe is a keeper! It's a great way to use up leftover spinach and artichokes.
VAI BROTHERS FUNNY ENTERTAINMENT
[email protected]I substituted the tortellini for ravioli and it worked out great. The filling was so flavorful and the cheese sauce was perfect.
Lillian Fuller
[email protected]This dish was easy to make and turned out delicious. I loved the crispy tortellini and the creamy filling.
Mubarak sani
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of spinach, artichoke, and cheese is irresistible.
Irene Nalubila
[email protected]This recipe was a hit! The tortellini were cooked perfectly and the spinach and artichoke filling was creamy and flavorful. I added some extra Parmesan cheese on top and it was divine.