I made this sauce for Ravioli stuffed with goat cheese and fine herbs; it was ideal. But I’m sure it would go well with tortellini or even spaghetti. It’s so yummy!

Ingredients

• 1/4 cup sun-dried tomatoes in oil in a jar, drained from oil
• 1 tbs olive oil from sun-dried tomatoes
• 3 garlic cloves minced
• 100 gr baby spinach
• 1 1/3 cups half milk and half liquid fresh cream
• 1/4 tsp salt
• 1/8 tsp paprika
• 1/2 cup mozzarella cheese shredded
• 6 fresh basil leaves chopped
• 250 gr tortellini uncooked
• 1/4 cup Parmesan cheese shredded, to serve

Preparation

• Heat sun-dried tomatoes and 1 tbs of oil in a large skillet on medium heat, add minced garlic and cook for about a minute.
• Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt.
• Add half and half, 1/4 tsp of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese.
• Stir to melt. Add chopped fresh basil.
• Cook tortellini according to package instructions. Drain, rinse.
• Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
• When serving, top with grated Parmesan cheese.