Tortellini With Olive And Artichoke Cream Sauce - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, chopped
1 (14 ounce) can marinated artichokes, heats drained & sliced
1/2 cup black olives, sliced (may substitute kalamata olives)
2 teaspoons water
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon thyme
1 (16 ounce) bag tortellini or (16 ounce) bag ravioli
1/2 cup heavy whipping cream
1 teaspoon fresh Italian parsley, chopped

Preparation

Heat olive oil in a medium skillet.
Add onion; lightly saute
Add artichoke hearts & black olives. Cook for 5 minutes.
Add water, salt, pepper and thyme. Mix well.
Cook tortellini according to package directions.
Drain tortellini and add to skillet.
Add cream and parsley; heat on low for a few minutes to thicken.
Remove from stove and sprinkle with extra chopped parsley if desired.
Serve immediately.