Recipe: Spinach-Artichoke Cheesy Tortellini

For all you people who have asked, here it is (thanks Rachael Ray):

1-10 ounce box frozen spinach
2 tablespoons EVOO
1 tablespoon butter
3 garlic cloves, chopped
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
1 14 ounce can artichoke hearts in water, drained and chopped
couple handfuls grated Parmigiano-Reggiano or pecorino romano cheese
salt and black pepper
1 pound cheese tortellini


Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

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. 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 buble. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring 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.

Salt the boiling water and cook the tortellini according to package directions, about 3-5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.

DI-VINE!