Creamy Tortellini
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 cup Pancetta (coarsely chopped)
- ½ cup unsalted butter
- 4 shallots (finely chopped)
- 2 Bell pepper (chopped)
- 4 Tbsps fresh lemon juice
- salt (to taste)
- 5 Tbsps Port wine
- 6 cups heavy cream
- 1 cup fresh Spinach (coarsely chopped)
- 2 cups Parmesan (divided)
- freshly ground Black pepper
- 2 Tbsps Oil
- 6 cups fresh Tortellini (store bought or homemade)
Preparation steps
1.
In a large nonstick skillet over medium heat, cook the pancetta until almost crisp; or about 5 minutes. Remove pancetta and place on paper towels to drain. Set aside.
2.
Drain any drippings from skillet. Reduce heat to low. Melt butter and cook shallots and red peppers until softened, or about 4 to 5 minutes. Add lemon juice; stirring to incorporate, season with salt. Cook for several minutes or until liquid has evaporated. Add the Port and cook for 2 to 3 minutes. Do not burn.
3.
Place the pancetta and shallot mixture in a medium saucepan. Stir in the cream and bring to a simmer. Cook for about 8 minutes, or until the sauce is thick enough to coat the back of a spoon. Add spinach and half of the Parmesan cheese; cook for an additional 2 minutes, or until spinach is slightly wilted and cheese is melted. Season with salt and pepper to taste.
4.
Meanwhile, bring a large pan of salted water to a boil. Add oil to prevent the pasta from sticking. Cook the Tortellini according to package instructions. Drain well and divide the Tortellini between 8 warm plates. Spoon the cream sauce over the top. Season with freshly ground black pepper and the remaining shredded Parmesan cheese. Serve.
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