Spinach And Ricotta Tortellini With Ricotta And Herb Sauce - cooking recipe

Ingredients

500 g fresh tortellini (I used spinach and ricotta)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
50 ml white wine
100 ml cream
150 g ricotta cheese
1/2 cup gruyere
2 tablespoons chopped chives
1 tablespoon parsley, finely chopped
pepper

Preparation

Boil some salted water add tortellini, cook until just soft (al dente), drain.
Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
Serve immediately sprinkle with extra chives and grated Parmesan if desired.