Ricotta and Spinach Tortellini with truffle sauce

Ricotta and Spinach Tortellini with truffle sauce

Fresh pasta, truffle sauce and cream. It sounds good and it is delicious. Did I mention it takes about 10 minutes to make it?

Every time I make this recipe I start missing Italy, and Tuscany with its food (and prosecco hihihi), the views and the amazing places that I’ve been to.

Don’t mind me and my daydream, let me tell you more about this recipe:

You’ll need:

  •  Fresh pasta – 1 pack
  • Truffle sauce – 2 tbsp
  • Heavy Cream or whipping cream – 100ml 

Method: 

In a large potboil enough water for your pasta. Make sure the water is salty enough because it will be the only way your pasta will season. Cover with a lid so that it can boil faster.

When the water begins to boil throw pasta and cook for about 2 minutes. When working with fresh pasta is good to know that they don’t need more than 2 minutes to be al dente. This time I used tortellini with ricotta and spinach, but you can as well use tagliatele or any other fresh pasta you prefer.

While your pasta is boiling heat a sauce pan and place two tablespoons of truffle sauce and allow it to heat well, no more than 30 seconds. Add the cream, season with pepper to taste and let it simmer a little.

When your pasta is al dente strain and throw in the sauce pan over the truffle sauce. Add a tablespoon of that starchy pasta water, mix and have yourself some pasta tartufatta.

Not only is this the quickest pasta recipe, but it is so tasty that you will not want to buy ready-made pasta sauces ever again. I promise!

 

Enjoy!

Ricotta and Spinach Tortellini with truffle sauce

Cook: Simona & Petru
Foto: Ionela

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