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Creamy Tortellini is the ultimate comfort food, combining tender pasta, a rich and velvety sauce, and fresh, aromatic ingredients. This dish is perfect for a quick weeknight dinner or a special meal to impress guests. Its balance of creamy, savory, and fresh flavors makes it both satisfying and versatile for any occasion.

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Ingredients Breakdown

Choosing the right tortellini or tortelloni is essential for this recipe. Fresh pasta delivers the best texture and flavor, but dried tortellini can work well in a pinch, especially if you’re planning ahead. Heavy cream forms the base of the luscious sauce, creating a rich and silky coating for the pasta.

Parmesan cheese, or similar hard cheeses like Asiago or Pecorino, adds a nutty and savory depth that complements the creaminess of the sauce. Fresh spinach and basil brighten the dish, balancing the richness of the sauce with a light, earthy flavor. High-quality sun-dried tomato pesto is the secret ingredient, delivering a concentrated burst of tangy sweetness that ties all the flavors together beautifully.

Step-by-Step Preparation Guide

Cooking the tortellini to perfection is key to a great pasta dish. Bring a large pot of salted water to a rolling boil, which helps the pasta cook evenly and enhances its flavor. Follow the package instructions and aim for an al dente texture, ensuring the pasta holds up well in the sauce.

While the pasta cooks, heat the sun-dried tomato pesto in a large, deep pan over low heat. Add minced garlic and sauté briefly to infuse the oil with its aromatic essence without burning it. Stir in the fresh or dried basil, then whisk in the heavy cream. The combination of pesto and cream should create a smooth and cohesive sauce that’s rich yet well-balanced.

Once the sauce begins to simmer, add the fresh spinach, allowing it to wilt gently. This step ensures the spinach retains its vibrant color and tender texture. Stir in the grated Parmesan cheese, allowing it to melt completely into the sauce for a creamy, cohesive finish.

After draining the tortellini, reserve a small amount of the cooking water. Toss the pasta directly into the sauce, mixing gently to ensure every piece is coated. If the sauce feels too thick, a splash of pasta water will loosen it and bring everything together beautifully.

Recipe Tips & Frequently Asked Questions

Adjusting the recipe for different serving sizes:
Simply scale up the ingredients for a crowd or reduce them for a smaller portion.

Suggestions for adding proteins:
Grilled chicken, shrimp, or crispy pancetta make excellent additions for a heartier dish.

Storing and reheating tips:
Store leftovers in an airtight container and reheat gently on the stove with a splash of cream or milk to revive the sauce.

Can I use dried tortellini instead of fresh?
Yes, but adjust the cooking time and ensure it’s well-drained before adding to the sauce.

How can I make this dish vegetarian-friendly or gluten-free?
Use gluten-free pasta and ensure your pesto and cheese are vegetarian-friendly.

What’s the best way to keep the sauce from separating?
Cook over low heat and avoid boiling the cream to maintain a silky consistency.

Is it possible to make the sauce ahead of time?
Yes, prepare the sauce and store it in the refrigerator. Reheat gently before tossing with the pasta.

What to Serve With This Recipe

Pair this creamy tortellini with garlic bread for a crispy, buttery contrast. A fresh mixed green salad or a crisp Caesar salad complements the richness of the dish perfectly. For wine pairings, opt for a light and fruity Chardonnay or a Sauvignon Blanc to balance the creaminess. This pasta can also shine as part of a larger Italian-inspired spread with antipasto platters and tiramisu for dessert.

Variations to Try

Switch up the pesto by using basil, walnut, or even arugula pesto for a new twist. Replace spinach with arugula or kale for a slightly peppery or hearty alternative. If you’re feeling adventurous, substitute tortellini with ravioli stuffed with ricotta or mushrooms for a more decadent take on this classic dish.

To elevate the presentation, garnish with fresh basil leaves and an extra sprinkle of grated Parmesan. A drizzle of olive oil or a light dusting of red pepper flakes can add a final touch of flavor and color. Serve immediately in warm bowls to enjoy the dish at its freshest and creamiest. Plating with care will make this meal look as impressive as it tastes, ensuring it’s a feast for both the eyes and the palate.

Ingredients

450g/1 lb fresh tortelloni or tortellini
250ml/1 cup double/heavy whipping cream
50g/1/2 cup Parmesan cheese or other hard cheese like Asiago or Pecorino
4 tbsp sun-dried tomato pesto (Scala or Delallo recommended)
30g/1 cup fresh spinach
1-2 cloves garlic, minced
4 basil leaves or ½ tsp dried basil
Salt, to taste

Instructions

Bring a large pot of salted water to a boil and cook the tortelloni according to the package directions until al dente.

While the pasta is cooking, heat the sun-dried tomato pesto in a large, deep pan over low heat. Add the minced garlic and sauté gently, stirring continuously for about 30 seconds until aromatic but not browned. Stir in the basil, then whisk in the heavy cream until the mixture is smooth and well combined.

Allow the sauce to come to a gentle simmer before adding the fresh spinach. Let the spinach wilt for about a minute, then incorporate the grated Parmesan cheese, stirring until the cheese melts into the sauce. Remove the pan from the heat but keep the sauce warm.

Drain the cooked tortelloni, reserving ½ cup of the pasta water. Transfer the tortelloni directly to the pan with the sauce and toss carefully to coat each piece. If the sauce appears too thick, add a splash of the reserved pasta water, stirring until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan and freshly cracked black pepper for an added layer of flavor. Enjoy this creamy and comforting dish while it’s warm.