Saturday, April 24, 2010

Spinach-Artichoke Cheesy Tortellini

This is a wonderful recipe It's like have Spinach-Artichoke dip with Tortellini. Besides an incredible flavor, this recipe makes a beautiful presentation. Very restaurant quality. My initial first impress when I was reading the recipe was ... this is going to be a pain to make, but in truth it comes together very easy, and moves quickly. I would plan and make the tortellini first just so that when the sauce comes together you are not waiting on the tortellini to be ready. My only complaint about this recipe is having to grate the onion. That is truly a killer!


  • 1/2 of a 10 ounce box frozen spinach, thawed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, chopped
  • 1 small onion, grated
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
  • 1 cup grated parmesan cheese or romano cheese
  • 1 lb cheese tortellini
  1. Heat a deep skillet over medium heat with the oil and butter.
  2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
  3. Sprinkle the flour into the skillet and cook for 1 minute.
  4. Whisk in the broth, then the cream and bring to a bubble.
  5. Reduce heat to low.
  6. Separate spinach into pieces as you add it to the sauce.
  7. Stir in the artichokes and cheese and season to taste with salt and pepper.
  8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
  9. Drain and toss with the spinach artichoke sauce.
  10. Serve immediately with additional grated cheese and diced tomatoes, if desired.  

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