Meat Tortellini With Creamy Spinach Sauce Recipe
Finally an interesting and good recipe of Meat Tortellini With Creamy Spinach Sauce has arrived. You will be ever grateful to the Italian people for sharing this addictive Meat Tortellini With Creamy Spinach Sauce recipe with the world! You can serve Meat Tortellini With Creamy Spinach Sauce as a yummy Main Dish. This recipe is a good way to use Pasta. Whenever you try out this Meat Tortellini With Creamy Spinach Sauce, don't forget to let me know your experience while preparing and eating it .
Ingredients
3 tablespoons (1 1/2 ounces) butter
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 cups milk
1/4 cup white wine
1 cup thawed and drained frozen spinach, finely chopped
1 cup (4 ounces) grated Swiss cheese
1 teaspoon salt
1/4 teaspoon Tabasco sauce
1/8 teaspoon ground nutmeg
1 pound frozen meat-filled tortellini
Freshly ground black pepper
Directions
Bring a large pot of water to the boil for the tortellini.Heat the butter in a medium-large saucepan.
Add the garlic and cook over low heat for 1 minute.
Stir in the flour and cook, stirring over medium-high heat, for 2 minutes.
Gradually whisk in the milk and the wine and bring to the boil, stirring almost constantly.
Reduce the heat to moderate and cook the sauce for about 2 minutes until it is smooth and thick.
Stir in the spinach and heat through.
Reduce the heat to low, add the cheese and cook, stirring, until the cheese is melted.
Season with the salt, Tabasco and nutmeg.
Add salt to the pasta water and cook the tortellini at a rapid boil for about 5 minutes or according to package directions until al dente.
Drain well in a ander.Reheat the sauce over low heat.
Spoon the sauce over the hot tortellini and grind black pepper over the top before serving.
Add the garlic and cook over low heat for 1 minute.
Stir in the flour and cook, stirring over medium-high heat, for 2 minutes.
Gradually whisk in the milk and the wine and bring to the boil, stirring almost constantly.
Reduce the heat to moderate and cook the sauce for about 2 minutes until it is smooth and thick.
Stir in the spinach and heat through.
Reduce the heat to low, add the cheese and cook, stirring, until the cheese is melted.
Season with the salt, Tabasco and nutmeg.
Add salt to the pasta water and cook the tortellini at a rapid boil for about 5 minutes or according to package directions until al dente.
Drain well in a ander.Reheat the sauce over low heat.
Spoon the sauce over the hot tortellini and grind black pepper over the top before serving.
