If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you’re gonna LOVE this!
Recipe information
Yield
4 servings
Ingredients
1
2
1
3
1
2
1
1
1
1
1
Need to make a substitution?
Preparation
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.