Creamy Tortellini and Spinach Pasta

Designed for busy evenings, this recipe uses minimal active time, allowing you to bring a complete and comforting meal to the table without rushing. It’s a simple, reliable way to transform shop-bought tortellini or ravioli into a flavour-rich dish. The key to its speed lies in optimising your time: while the pasta cooks, the sauce is prepared, ensuring everything is ready simultaneously. This approach eliminates downtime and ensures the dish is completed in approximately 25 minutes. The versatility of this creamy tomato and spinach base makes it perfect for either tortellini or ravioli, easily adapting to what you have on hand or prefer. The addition of spinach not only enriches the nutritional profile but also adds a touch of colour and freshness, balancing the creaminess of the sauce.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 8.8-10.6 oz (250-300g) fresh tortellini or ravioli (filling of choice)
• 1 tbsp extra virgin olive oil
• 1 clove garlic, finely minced
• 10.6 fl oz (300ml) passata (sieved tomatoes)
• 3.5 fl oz (100ml) fresh single cream
• 3.5 oz (100g) fresh spinach (washed)
• Fine salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp grated Parmigiano Reggiano (plus extra for serving)

Method

1. Bring a large pot of salted water to a boil. While the water heats, begin preparing the sauce.
2. In a large frying pan, heat the olive oil over a medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.
3. Pour the passata into the pan with the garlic. Stir well, season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes over a medium-low heat.
4. When the water boils, cook the tortellini or ravioli according to package instructions, usually 3-5 minutes for fresh pasta.
5. Add the fresh single cream to the tomato sauce and stir. Stir in the spinach, allowing it to wilt into the sauce for 2-3 minutes until tender.
6. Drain the pasta using a slotted spoon, transferring it directly into the pan with the sauce. Add the Parmigiano Reggiano and gently toss to combine all ingredients. If needed, add a tablespoon of pasta cooking water to loosen the sauce.
7. Serve immediately, garnished with extra Parmigiano Reggiano and a grind of fresh pepper, if desired.

Serving & Leftovers

This dish is best enjoyed freshly made, when the pasta is al dente and the sauce is creamy. If there are any leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat gently over a low heat, adding a tablespoon of water or milk to restore creaminess if needed.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Having a reliable cooking method for evenings when time is limited is a valuable asset. This recipe exemplifies how just a few steps and good organisation can lead to a satisfying and delicious result. It’s an approach that can be applied to many other dishes, making daily cooking less of a chore and more of a pleasure.