Ingredients List: The Foundation of a Delicious Dish
For 4 servings:
- 300g of fresh cheese tortellini (ricotta & spinach or parmesan filling)
- 1 tbsp extra virgin olive oil
- 1 sweet onion, finely chopped
- 2 garlic cloves, minced
- 250 ml of heavy cream (or plant-based cream for a lighter option)
- 50g of finely grated Parmesan cheese (or 2 tablespoons of nutritional yeast for a rich, vegan-friendly umami alternative)
- A pinch of nutmeg
- Salt and freshly ground pepper
- Fresh basil leaves to garnish
Suggested Substitutes:
- Swap cream with thick almond milk for a lighter option.
- Use gorgonzola-stuffed tortellini for a bolder flavor.
Pro tip: Add a handful of baby spinach to the sauce for extra nutrition and color
Step-by-Step Instructions:
Step 1: Pre-cook the Tortellini
Boil a large pot of salted water. Carefully place the tortellini into the boiling water and cook them as directed on the package—usually between 3 and 5 minutes—stirring gently now and then to prevent clumping and ensure even doneness. Drain and set aside.
Step 2: Build the Flavor Base
In a large skillet, heat olive oil. Sauté onion and garlic for 2–3 minutes until soft and translucent.
Step 3: Make the Creamy Sauce
Gently pour the cream into the skillet in a slow stream, whisking as you go to form a velvety base. Follow with nutmeg, a pinch of salt, and freshly ground pepper to enrich the flavor. Let it gently bubble for 5–7 minutes so the flavors can fully infuse. If the sauce feels too thick, stir in a bit of reserved pasta water, adding just enough to create a smooth and cohesive consistency. Stir in the Parmesan last to achieve a luxuriously smooth, creamy finish.
Step 4: Combine and Garnish
Toss cooked tortellini in the sauce. Stir gently to coat. Garnish with fresh basil and serve hot.
Tip: A squeeze of lemon juice before serving enhances the cheese flavor beautifully.
