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PrintVEAL TORTELLINI WITH CREAMY SPINACH SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add pasta to a large pan of rapidly boiling water.
- Cook pasta until just tender. Drain and return to pan. While pasta is cooking, allow spinach to thaw. Melt butter in a heavy-based pan.
- Add onion and garlic; cook over low heat, stirring regularly, for 5 minutes or until golden.
- Add drained spinach, nutmeg, cream and stock to pan. Bring to boil and simmer for 5 minutes. Add salt and pepper.
- Add sauce to pasta and toss to combine. Serve in warmed pasta bowls. Sprinkle with pecorino cheese and serve immediately.
INGREDIENTS
- 500 grams fresh or dried veal-filled tortellini
- 350 grams frozen spinach
- 60 grams butter
- 1 medium onion, chopped
- 1 clove garlic, crushed
- ½ teaspoon nutmeg
- 300 ml thickened or pouring cream
- 120 grams light chicken stock
- 50 grams grated pecorino cheese, for serving
- Salt and pepper, to taste
5 comments for “Veal Tortellini with Creamy Spinach Sauce”
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