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- 15 ounces fresh spinach tortellini - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/2 cup ricotta cheese - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh spinach leaves (for garnish) - Pinch of red pepper flakes (optional) You need fresh spinach tortellini to create the best flavor. Use high-quality olive oil for cooking. Garlic adds great taste. Heavy cream makes the sauce thick and rich. Parmesan and ricotta give it a creamy texture. Oregano adds a nice herbal note. Don't forget salt and pepper for seasoning. If you want some heat, try red pepper flakes. If you can't find fresh tortellini, use frozen or dried. For a lighter dish, swap heavy cream with half-and-half. You can also use Greek yogurt instead of ricotta for a tangy twist. If you want less fat, try low-fat cheese options. Fresh spinach can be replaced with frozen spinach, but drain it well. This dish serves four people. Each serving has about 400 calories. You get around 20 grams of fat and 15 grams of protein. It also provides calcium from the cheese. Spinach adds vitamins A and K. Overall, it's a balanced meal that feels indulgent but delivers good nutrition. 1. Fill a large pot with salted water. Bring it to a boil. 2. Add 15 ounces of fresh spinach tortellini. Cook for 3 to 4 minutes until al dente. 3. Drain the tortellini and set them aside. 4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 5. Add 2 cloves of minced garlic to the skillet. Sauté for about 30 seconds until it smells good. 6. Pour in 1 cup of heavy cream. Stir gently as it heats up. 7. Add 1/2 cup of grated Parmesan cheese and 1/2 cup of ricotta cheese. Stir until melted and creamy. 8. Sprinkle in 1 teaspoon of dried oregano. Season with salt and pepper to taste. 9. If you want some heat, add a pinch of red pepper flakes. 10. Carefully add the cooked tortellini to the skillet. Toss them in the creamy sauce. 11. Let the tortellini simmer for 2 to 3 minutes. This helps the flavors mix well. 12. Serve hot. Garnish with fresh spinach leaves for a nice touch. - Always salt your water. This enhances the pasta's flavor. - Don’t overcook the tortellini. They should be al dente for the best texture. - Stir the sauce gently to avoid burning the garlic. - Use full-fat cream for a richer sauce. - Fresh herbs can add a nice touch. Try basil or parsley as a garnish. I often create video demos to show each step. Watching can help you mirror my technique. It allows you to see how the sauce thickens and coats the tortellini perfectly. You can find many cooking channels online that focus on simple recipes like this one. To keep your sauce creamy, heat it gently. Start with low heat when adding cream. Stir often to mix well. Adding cheese slowly helps too. This way, it melts evenly. If your sauce does split, don’t worry! Just whisk in a bit of warm water or more cream to fix it. I love using fresh spinach tortellini for this dish. It adds great flavor and color. You can also try cheese tortellini or mushroom tortellini. If you want a twist, use butternut squash tortellini. Each one gives a unique taste and texture. Cooking times can vary based on the type of tortellini. Fresh tortellini cooks fast, usually in 3-4 minutes. Frozen tortellini takes longer, around 7-10 minutes. Always follow the package instructions for best results. Check for doneness by tasting a piece. It should be soft but firm to the bite. {{image_2}} You can make a vegan version of this dish. Use plant-based tortellini, like chickpea or lentil. Replace heavy cream with coconut cream or cashew cream. For cheese, choose nutritional yeast or vegan cream cheese. This makes the dish creamy and still full of flavor. If you need a gluten-free option, look for gluten-free tortellini. Many brands make tasty gluten-free pasta. You can also use zucchini noodles as a fun twist. The sauce stays the same, so you won’t lose any of the creamy goodness. To add protein, cook chicken or shrimp in the skillet. Sauté them in olive oil before adding the garlic. Cook until they are done, then make the sauce. This adds flavor and makes the dish more filling. You can sprinkle some grilled chicken on top for a great finish. After enjoying your creamy spinach tortellini, store leftovers in an airtight container. This keeps the dish fresh. Make sure to cool it down to room temperature first. It can sit in the fridge for up to three days. Just remember to label the container with the date. When you’re ready to enjoy the leftovers, reheat them gently. You can use a microwave or a stovetop. If using a microwave, place the tortellini in a safe dish. Cover it with a damp paper towel to keep moisture. Heat in short bursts, stirring in between. If reheating on the stovetop, add a splash of cream or water to the pan. This helps to keep the sauce creamy and prevents it from drying out. If you want to save some for later, freezing is a good option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps to prevent freezer burn. Creamy tortellini can last in the freezer for about three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as described above for the best taste. Yes, you can use frozen tortellini. Just cook it according to the package instructions. Frozen tortellini usually takes a bit longer to cook, around 5-7 minutes. Make sure to check for doneness to keep it al dente. This option works great for a quick meal. You can serve this dish with various sides. A simple green salad pairs well. Garlic bread is also a tasty choice, adding crunch and flavor. For a heartier meal, consider grilled chicken or steamed vegetables. Each option enhances the creamy tortellini. To add spice, try these tips. Start with a pinch of red pepper flakes in the sauce. You can also add diced jalapeño or crushed chili peppers. For more heat, serve with a spicy sauce on the side. Adjust the spice to your taste for the perfect kick! This article covered how to make creamy spinach tortellini, from ingredients to cooking tips. I shared helpful ingredient swaps and nutritional info. You learned how to create a perfect sauce and what types of tortellini to choose. We also explored fun variations and storage tips. Use this guide to cook a tasty dish and impress your family. Trust the steps and enjoy every bite!

Creamy Spinach Tortellini

Indulge in a delightful Creamy Spinach Tortellini that's sure to impress! This easy recipe features fresh spinach tortellini tossed in a luscious creamy sauce made with garlic, Parmesan, and ricotta cheese. With a hint of oregano and optional red pepper flakes, it’s the perfect dish for any occasion. Ready in just 20 minutes, this meal is both comforting and quick. Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

15 ounces fresh spinach tortellini

2 tablespoons olive oil

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese

1 teaspoon dried oregano

Salt and pepper to taste

Fresh spinach leaves (for garnish)

Pinch of red pepper flakes (optional)

Instructions
 

Bring a large pot of salted water to a boil. Add the fresh spinach tortellini and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.

    In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).

      Pour in the heavy cream and stir, allowing it to heat up gently.

        Add the grated Parmesan and ricotta cheese to the skillet, stirring until melted and the mixture becomes creamy.

          Sprinkle in the dried oregano, and season the sauce with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes.

            Carefully add the cooked tortellini to the skillet, tossing in the creamy sauce until evenly coated.

              Let the tortellini simmer in the sauce for another 2-3 minutes to allow the flavors to meld.

                Serve hot, garnished with fresh spinach leaves for a burst of color.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4