Recipe Alert: Spinach Artichoke Cheesey Tortellini
I will start this by saying if you're counting calories, SKIP this recipebecause its not diet-friendly. BUT if you want something delicious your DH will love and don't mind enhaling the calories for one night, TRY IT!!!!
Rachel Ray's Spinach Artichoke Cheesey Tortellini
INGREDIENTS:
-1 10-oz box frozen spinach
-2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
-1 tablespoon unsalted butter
-6 garlic cloves, chopped (I like garlic. if you like less, try 3 cloves like she suggested)
-1 small onion, peeled and halved
-2 tablespoons all-purpose flour
-1 cup chicken stock
-1 cup heavy cream
-1/8 teaspoon freshly grated nutmeg (eyeball it)
-1 14 ounce can artichoke hearts in water, drained and chopped [
-A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese (I used grated Parnesean cheese from Costco. I just like the flavor better)
-Salt and black pepper
-1 pound cheese tortellini or flavored tortellini, such as wild mushroom [I used spinach and cheese filled ravioli. I got them from frozen section of Costco-cook in 5 minutes and YUMMY! You can probably use any pasta you want though. I might try wheat penne next time to 'count calories')
DIRECTIONS:
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost. (I recommend stirring it at the 3 minute mark.)
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. (I used the biggest holes on the grater and it made it really nice and fine-you couldnt even tatse the pieces which was awesome. No big chunks to bite into.)Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper. (I went easy on the salt because thepamresean cheese is salty but I dosed it with pepper and soooooo good.)
Salt the boiling water and cook the tortellini [or ravioli, as the case may be] according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.
Rachel Ray's Spinach Artichoke Cheesey Tortellini
INGREDIENTS:
-1 10-oz box frozen spinach
-2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
-1 tablespoon unsalted butter
-6 garlic cloves, chopped (I like garlic. if you like less, try 3 cloves like she suggested)
-1 small onion, peeled and halved
-2 tablespoons all-purpose flour
-1 cup chicken stock
-1 cup heavy cream
-1/8 teaspoon freshly grated nutmeg (eyeball it)
-1 14 ounce can artichoke hearts in water, drained and chopped [
-A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese (I used grated Parnesean cheese from Costco. I just like the flavor better)
-Salt and black pepper
-1 pound cheese tortellini or flavored tortellini, such as wild mushroom [I used spinach and cheese filled ravioli. I got them from frozen section of Costco-cook in 5 minutes and YUMMY! You can probably use any pasta you want though. I might try wheat penne next time to 'count calories')
DIRECTIONS:
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost. (I recommend stirring it at the 3 minute mark.)
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. (I used the biggest holes on the grater and it made it really nice and fine-you couldnt even tatse the pieces which was awesome. No big chunks to bite into.)Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper. (I went easy on the salt because thepamresean cheese is salty but I dosed it with pepper and soooooo good.)
Salt the boiling water and cook the tortellini [or ravioli, as the case may be] according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.
