Instructions

• Step 1: Cook the Tortelloni. Begin by bringing a large pot of salted water to a boil. Add the fresh tortelloni and cook according to the package instructions, usually about 3-4 minutes, or until they float to the surface. Once cooked, drain them in a colander and set aside.
• Step 2: Sauté the Aromatics. In a large skillet, melt the salted butter over medium heat. Add the finely chopped brown onion or shallots and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and chopped sundried tomatoes. Stir for an additional minute until fragrant.
• Step 3: Create the Sauce. Pour in the two tins of chopped peeled tomatoes and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, letting the flavors meld together. Stir occasionally to prevent sticking.
• Step 4: Add Cream and Spinach. Once the tomato mixture is bubbling, lower the heat and add the fresh cream. Stir well to combine, and let it simmer for another 3-4 minutes. Next, gently fold in the baby spinach leaves and chopped basil. Cook until the spinach is wilted.
• Step 5: Combine and Serve. Finally, add the cooked tortelloni to the skillet, gently tossing to coat them in the creamy sauce. Serve immediately with a generous sprinkle of grated Parmesan cheese on top. Enjoy every luscious bite!