Spinach-Artichoke Cheesy Tortellini

Preparation

1. Step 1

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

   Step 2

   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. Sauté 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 bubble. Season the sauce with nutmeg and reduce the heat to low.

   Step 3

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

   Step 4

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