Baked Spinach Tortellini With Alfredo Ai Fiori

Product Description

Serves 8

This recipe calls for home-made Alfredo sauce, you can make it easier by using our new Casina Rossa Alfredo Sauce.

INGREDIENTS

• 1 package Ritrovo Selections Dry Stuffed Tortellini with Spinach (8.8 ounces), cooked according to directions on the package
• ¼ cup Marino Organic Monte Iblei EVOO
• 2 Shallots, thinly sliced
• 2 Garlic cloves, finely chopped
• 1/2 cup White Wine
• 1 teaspoon Casina Rossa Fiori & Salt
• 1 teaspoon Margherita di Savoia Fine Sea Salt
• 1 teaspoon White Pepper
• 1 teaspoon Black Pepper
• 1-pint Heavy Cream
• ½ teaspoon Ground Nutmeg
• 1 cup Fontina cheese, grated
• ¾ cup Parmigiano Reggiano cheese, grated, divided
• 1 bunch of Chard, roughly chopped
• ¼ cup Breadcrumbs

DIRECTIONS

1. Preheat the oven to 350°F.
2. Heat the water for the tortellini and prepare the sauce.
3. Set a large sauté pan over medium heat and add the Marino EVOO.
4. Toss in sliced shallots and allow to caramelize lightly. Add garlic and cook until translucent; do not allow it to brown very much or the garlic will turn bitter.
5. Add the wine to deglaze the pan and allow to reduce by half. As the wine simmers, sprinkle in Fiori & Salt, and add both peppers.
6. Whisk in the cream, a little at a time, until combined.
7. Allow the mixture to come to a simmer and reduce by half.
8. Add the nutmeg, Fontina, ½ cup of Parmesan, and the chard and mix well.
9. Place the cooked pasta into a baking dish, fold in the sauce, and stir until combined. Mix the remaining ¼ cup of Parmesan and the breadcrumbs and sprinkle over the tortellini mix.
10. Bake for about 30 minutes until the breadcrumbs are browned and the sauce is bubbling.

Buon Apettito!