Spinach and Ricotta Tortellini with Creamy Tomato Sauce

Step 1

Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.

Step 2

Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.

Step 3

Add the chicken stock and tomato paste. Stir for 1 minute.

Step 4

Add the cream, parmesan and pepper. Bring to a simmer.

Step 5

Add the spinach, stir until just wilted.

Step 6

Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.

Step 7

Reduce the heat to low, cover and cook for 2 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)

Step 8

Remove from the heat, stir through the parmesan and serve.

Step 9

Top with extra parmesan and the Italian chilli oil, if using.