Tortelloni in Creamy Tomato Sauce

Tortelloni are stuffed pasta prepared by shaping the pasta dough into a circle or a square, and then stuffing it with a filling that is usually made up of ricotta cheese, herbs and leafy vegetables such as spinach. They are usually served either with ragù or with a simple sauce made of melted butter and sage leaves.

As usual, I took the easy way out and made use of the store-bought ones. For those of you interested, this post explains how to make tortelloni from scratch.

This is how I made it.


Preparation and cooking time: 30 minutes
Serves 2-3
Ingredients:
A pack of tortelloni (I used 8.8 oz. of ricotta & spinach tortelloni)
2- 3 garlic cloves, minced
3-4 shallots, chopped finely
15-20 cherry tomatoes, halved
1 chipotle pepper in adobo sauce (adjust according to requirement/tolerance)
2 tsp of adobo sauce
2 Tbsp ricotta cheese
1 Tbsp olive oil
Salt
Lemon juice

Method:
Bring a pot of salted water to a boil, add the tortelloni, and cook according to the package instructions. Drain well after reserving a cup of the pasta water and return to the pot.

In a pan, heat the olive oil over medium heat. Add the minced garlic and shallots and sauté for about 2 minutes. Add the tomatoes, salt and the chipotle pepper along with the sauce. Cook until the tomatoes are soft.

Add the ricotta cheese to the pan and mix well to make a creamy tomato sauce.

Add the sauce to the cooked tortelloni . Toss to combine. Add the reserved pasta water to thin out the sauce if required.

Squeeze the juice of half a lemon over the tortelloni and garnish with chives. Serve hot.

This goes to Kevin @ Closet Cooking who is guest hosting Ruth's Presto Pasta Night this week.

I'm also sending this to Archana @ Archana's Kitchen for her "One Dish Meal" event.