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| Cook Time | 21 minutes |
| Servings |
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Ingredients
- 1/2 cup milk
- 1/2 tablespoons basil fresh or dried, chopped
- 1 cup heavy cream
- 1 pound tortellini (1 packet)
- 1/4 teaspoon nutmeg grinded
- 2 packets spinach frozen
- 2 medium tomatoes chopped
- 3 tablespoons oil
- 6 ounces Parmesan Cheese grated
- salt and pepper to taste
Ingredients
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Instructions
- Preheat the oven at 350 ˚F, and get a de 10 x 7 x 2” recipient.
- Cook the spinach per the instructions on the packet.
- In a frying pan, heat the oil at medium.
- Add the spinach and stir-fry it for 4 minutes; add the salt and pepper, nutmeg, and heavy cream. Stir well for 2 minutes, and then set it aside from the heat.
- Prepare the tortellini, per the instructions on the packet. Drain them well.
- Mix the spinach with the milk, and set aside half of the spinach in a bowl.
- Add the tortellini on top of the spinach, and add the tomatoes, basil, and the remaining spinach.
- Cover the tortellini with parmesan cheese, and bake them for 15 minutes.
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Comments 1
Me encantaria conocer su receta de Rissotto en olla de presion. Usted lo comento en su programa con Humberto Cortina y me quede muy intrigada de como se podra hacer.
Gracias,
Loretta