Three-Cheese Spinach Tortelloni with Tomato-Garlic Cream

tortelloni tomato garlic cream
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup fresh ricotta
  • 1 egg
  • 1/2 cup diced aged fontina (about 3oz)
  • 1 cup finely grated parmesan, plus more for serving
  • salt and pepper
  • 1 pound Spinach Pasta Dough
  • 2 tablespoons butter
  • 1 clove garlic, smashed
  • 1 cup heavy cream
  • 1 pound plum tomatoes, seeded and finely chopped


In a medium bowl, mix together the ricotta and egg. Mix in the fontina, 1/2 cup parmesan, 1/2 tsp. salt and 1/4 tsp. pepper.

Using the pasta dough and cheese filling, make the tortelloni.

In a large pot of boiling, salted water, cook the tortelloni, stirring, until al dente, about 5 minutes.

Meanwhile, in a large, heavy skillet over medium heat, melt the butter. Add the garlic and cook for 2 minutes. Stir in the cream and simmer. Using a spider or small strainer, transfer the pasta from the pot of water to the skillet. Stir in the tomatoes and 1/2 cup of the pasta cooking water. Sprinkle with 1/2 cup parmesan and simmer. Serve with more parmesan.