This Cheese Tortellini with Spinach and Creamy Wine Sauce is ideal for a cozy weeknight dinner. Tender cheese tortellini are tossed in a creamy white wine sauce with baby spinach, topped with fresh chives, and a sprinkle of Pecorino. Quick and ready in under 20 minutes!
Table of Contents
Why you should try this recipe
- Quick to make – you’ll need less than 20 minutes to whip up this delicious dish!
- Comforting and so flavorful – imagine cheesy tortellini with tender, vibrant spinach, all smothered in a luscious wine-infused creamy sauce. It’s like a hug on a plate.
- Super easy – this recipe is super easy to make and does not require any complicated cooking technique. Another easy goodie to add to your vegetarian dinner repertoire alongside Gnocchi Alla Sorrentina, Pici All’Aglione (Pici Pasta with Garlic Tomato Sauce), or Garlic Chili Oil Noodles.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cheese tortellini – choose the best quality you can find, ideally made with Italian cheeses.
- Shallots and garlic – for a lightly sweet, delicate flavor that elevates the sauce without overpowering it.
- Dry white wine – is the key ingredient in creating a rich sauce with depth of flavor.
- Baby spinach – their herbaceousness pairs so well with cream and cheesy pasta. Cooked for only a few minutes, they soften but will not get mushy.
- Heavy cream (also called whipping cream) – for a super creamy sauce.
- Extra-virgin olive oil – to sauté the shallots and garlic.
- Ground black pepper – season the hot only with a nice kick.
- Kosher salt – to season.
- Chives – complement both the spinach and cheese tortellini beautifully.
- Pecorino or Parmigiano Reggiano cheese (optional) – to sprinkle before serving.
How to Make Cheese Tortellini With Spinach And Creamy Wine Sauce?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Start by thinly mincing the shallots.
- Peel away the outer layer of the shallots and cut them in half lengthwise.
- Place one half flat, and make 2 or 3 horizontal cuts.
- Turn the shallot to 90 degrees and make vertical cuts, about ¼-inch (5 mm) wide.
- Then, thinly chop the shallot crosswise (¼-inch (5 mm) wide).
Make the creamy wine sauce.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
- Add the minced shallots and cook until translucent and slightly golden around the edges, about 3-4 minutes.
- Add the grated garlic and cook until fragrant, about 1 minute.
- Deglaze the pan with white wine and cook while stirring until the alcohol has evaporated (about 1-2 minutes).
- Add the heavy cream, and season with salt and pepper.
- Stir well and let it bubble away for 3 minutes over medium-low heat.
- Add the baby spinach and cook for 2-3 minutes. At this stage, the sauce might look a bit thick; this is normal.
Cook the cheese tortellini.
- Cook the tortellini for 1 minute. Then, using a slotted spoon, transfer the tortellini directly to the sauce.
- Add ¼ cup (60 ml) of cooking water and stir to coat the tortellini until the sauce is glossy but not too liquid, adding more cooking water as needed. Let it simmer for one more minute.
Note: I recommend adding the cooking water a little at a time to make sure the sauce doesn’t get too runny.
- It’s ready! Serve immediately, sprinkled with chopped chives and a dusting of optional Pecorino or Parmigiano Reggiano cheese.
- Enjoy with a chilled glass of Chardonnay!
Nim Keys – Useful Tips
- Baby spinach must be cooked for around 3-4 minutes to remain tender. Left to cook for longer, they will get mushy.
- Do not overcook the tortellini. I recommend cooking them less than what is stated on the package instructions, as they will keep cooking in the sauce. 1 minute usually gives the best results.
- I recommend adding the cooking water a little at a time to make sure the sauce does not get too runny. Adjust the quantity so that the sauce is glossy and coats the tortellini.
Wine Pairing for Cheese Toretellini🍷
CHARDONNAY
Chardonnay will complement this comforting pasta dish beautifully while cutting through the creaminess thanks to its natural acidity.
WINE APPELLATION SUGGESTIONS
Other Delicious Pasta Recipes
Cheese Tortellini With Spinach And Creamy Wine Sauce
PRINT SAVEThis Cheese Tortellini with Spinach and Creamy Wine Sauce is ideal for a cozy weeknight dinner. Tender cheese tortellini are tossed in a creamy white wine sauce with baby spinach, topped with fresh chives, and a sprinkle of Pecorino. Quick and ready in under 20 minutes!
INGREDIENTS
- 2 tablespoons (30 ml) extra-virgin olive
- 2 medium cloves of garlic grated
- 2 medium shallots thinly minced (how-to photos above in this post)
- ⅓ cup (80 ml) dry white wine
- 1 cup (250 ml) heavy cream (also called whipping cream)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper pepper
- 17 ounces (500 g) cheese tortellini
- 3 heaping cups (100 g) baby spinach 3.5 ounces
- ¼ cup (60 ml) cooking water (add a little at a time to reach the perfect consistency)
- 2 tablespoons chopped chives to serve
- Freshly grated Pecorino or Parmigiano Reggiano cheese optional, to serve
INSTRUCTIONS
Start by thinly mincing the shallots (how-to pictures above in this post).
- Peel away the outer layer of the shallots and cut them in half lengthwise.
- Place one half flat, and make 2 or 3 horizontal cuts.
- Turn the shallot to 90 degrees and make vertical cuts, about ¼-inch (5 mm) wide.
- Then, thinly chop the shallot crosswise (¼-inch (5 mm) wide).
Make the creamy wine sauce.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
- Add the minced shallots and cook until translucent and slightly golden around the edges, about 3-4 minutes.
- Add the grated garlic and cook until fragrant, about 1 minute.
- Deglaze the pan with white wine and cook while stirring until the alcohol has evaporated (about 1-2 minutes).
- Add the heavy cream, and season with salt and pepper.
- Stir well and let it bubble away for 3 minutes over medium-low heat.
- Add the baby spinach and cook for 2-3 minutes. At this stage, the sauce might look a bit thick; this is normal.
Cook the cheese tortellini.
- Cook the tortellini for 1 minute. Then, using a slotted spoon, transfer the tortellini directly to the sauce.
- Add about ¼ cup (60 ml) of cooking water (a little at a time) and stir to coat the tortellini until the sauce is glossy but not too liquid, adding more cooking water if needed. Let it simmer for 1 more minute.
- It’s ready! Serve immediately, sprinkled with chopped chives and a dusting of optional Pecorino or Parmigiano Reggiano cheese.
- Enjoy with a chilled glass of Chardonnay!
NOTES
- Baby spinach must be cooked for around 3-4 minutes to remain tender. Left to cook for longer, they will get mushy.
- Do not overcook the tortellini. I recommend cooking them less than what is stated on the package instructions, as they will keep cooking in the sauce. 1 minute usually gives the best results.
- I recommend adding the cooking water a little at a time to make sure the sauce does not get too runny. Adjust the quantity so that the sauce is glossy and coats the tortellini.
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
Epinards à la crème with cheese tortellini: tasty pairing. We loved it!
So glad to hear, Pierre! Thanks a lot for your rating and lovely comment 🙂
can I add 1 cup frozen peas instead of spinach?
Hi Diana, you sure can!