Spinach and Ricotta Tortellini With Ricotta and Herb Sauce

Ingredients

• 500 g fresh tortellini (I used spinach and ricotta)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 50 ml white wine
• 100 ml cream
• 150 g ricotta cheese
• 1/2 cup gruyere
• 2 tablespoons chopped chives
• 1 tablespoon parsley, finely chopped
• pepper

Directions

1. 1

   Boil some salted water add tortellini, cook until just soft (al dente), drain.

2. 2

   Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.

3. 3

   Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.

4. 4

   Serve immediately sprinkle with extra chives and grated Parmesan if desired.