Looking for a comforting dinner that feels like a warm embrace? This Tortelloni with Spinach and Ricotta in Tomato Ragu recipe is just what you need. It’s a delightful symphony of flavors, where tender tortelloni meets a rich, homemade tomato sauce, creating a dish that’s both satisfying and indulgent.
Imagine twirling your fork around perfectly cooked tortelloni, filled with creamy ricotta and fresh spinach, all enveloped in a tangy tomato ragu. In under an hour, you can whip up this meal that’s perfect for weeknights or special gatherings. Plus, it’s a crowd-pleaser that will leave everyone wanting seconds!
This recipe not only showcases the beauty of Italian cuisine but also provides a wonderful canvas to add your own twist, whether it’s a sprinkle of chili flakes for heat or a handful of fresh basil for brightness.
The Allure of Tortelloni
Tortelloni, the delightful Italian pasta, is a joy to behold and even better to taste. Filled with creamy ricotta and fresh spinach, each piece offers a burst of flavor that sings of traditional Italian cuisine. This dish, featuring tortelloni with spinach and ricotta in a vibrant tomato ragu, presents a perfect balance of textures and tastes.
A Symphony of Flavors
The combination of tender pasta filled with a savory mixture, enveloped in a rich, tangy tomato sauce, makes this dish truly exceptional.
The ragu is a savory blend of crushed tomatoes, aromatic garlic, and fragrant oregano, simmering together to create a luscious sauce that clings to each tortelloni.
Garnished with fresh basil and a sprinkle of Parmesan cheese, this meal not only looks enticing but also tantalizes the taste buds.
Bringing It All Together
Cooking tortelloni is straightforward, making this dish perfect for both busy weeknights and special occasions.
With just a few ingredients, including olive oil, onions, and garlic, the ragu comes together quickly, allowing the flavors to meld beautifully.
Once the tortelloni is cooked to perfection, it’s combined with the tomato sauce for a delightful finish.
The Visual Feast
Imagine a colorful plate of tortelloni, its vibrant appearance enhanced by the rich red of the tomato ragu and the bright green of fresh basil.
Resting on a rustic wooden table, this dish invites you to savor its beauty before taking that first bite.
A fork sits at the ready, anticipating the moment it will dig into this comforting dish, which is as pleasing to the eyes as it is to the palate.
Nutritional Benefits
This dish is not only delicious but also offers a balanced meal option.
With each serving providing protein from the ricotta and carbohydrates from the pasta, it satisfies both hunger and nutritional needs.
At around 450 calories per plate, this tortelloni with spinach and ricotta in tomato ragu is a delightful choice for a hearty meal.
While the classic version of this dish is delectable on its own, there are endless possibilities for customization.
Consider adding a pinch of chili flakes for a spicy kick, or perhaps some sautéed vegetables for added texture.
Feel free to adjust the garnishes, from fresh herbs to different types of cheese, to make it your own.
The Perfect Tortelloni with Spinach and Ricotta in Tomato Ragu
This dish features tender tortelloni filled with a delicious mixture of spinach and ricotta, all smothered in a savory tomato ragu. The combination results in a comforting, flavorful dish that is both vibrant and rich.
Ingredients
- 9 oz (250g) fresh or frozen tortelloni with spinach and ricotta filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook Tortelloni: Bring a large pot of salted water to boil. Add tortelloni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Ragu: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add Tomatoes: Pour in the crushed tomatoes and add oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing flavors to meld together.
- Combine: Add the cooked tortelloni to the skillet with the tomato ragu. Gently toss to combine and heat through for a few minutes.
- Serve: Plate the tortelloni topped with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 450kcal
- Fat: 18g
- Protein: 14g
- Carbohydrates: 55g
