Tortellini with Creamy Ricotta-Spinach Sauce

Zutaten

• ✓500 g Ready-made Tortellini (Ricotta-Spinach filling)
• ✓250 g Ricotta
• ✓200 g Fresh Spinach
• ✓50 g Parmesan, grated
• ✓2 pieces Garlic cloves
• ✓30 g Butter
• ✓to taste Salt
• ✓to taste Black Pepper
• ✓1 pinch Nutmeg (optional)

Zubereitung

1. 1

   Wash the fresh spinach and briefly blanch it in a pot with a little water until it wilts. Drain, squeeze out excess water, and finely chop or briefly puree.

2. 2

   In a large pan, melt the butter over medium heat and sauté the chopped garlic until fragrant (do not brown).

3. 3

   Add the chopped spinach to the butter-garlic mixture and warm it up briefly.

4. 4

   Add the ricotta and half of the grated parmesan. Stir well until a creamy sauce forms. Season with salt, pepper, and optional nutmeg.

5. 5

   Cook the tortellini according to the package instructions. Drain and add directly to the sauce in the pan.

6. 6

   Mix everything well so that the tortellini are completely coated with the sauce. If needed, add a little cooking water to achieve the desired consistency.

7. 7

   Serve immediately and sprinkle with the remaining grated parmesan.