Spinach-Artichoke Cheesy Tortellini
Recipe from Rachel Ray
1 (10 ounce) box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream (I just used milk)
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or romano cheese (I was totally out which I realized AFTER I started the recipe so I just threw in a hand full of mozzarella)
1 lb cheese tortellini(I used half cheese, half spinach and ricotta)
My family must have meat so I threw in a hand full of cooked shrimp at the end. Chicken would work good too.
Heat a deep skillet over medium heat with the oil and butter.
When butter melts, add garlic and grated onion. Saute for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute.
Whisk in the broth, then the cream and bring to a bubble.
Season the sauce with nutmeg and reduce heat to low.
Separate spinach into pieces as you add it to the sauce.
Stir in the artichokes and cheese and season to taste with salt and pepper
Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
Drain and toss with the spinach artichoke sauce.