Spinach & Artichoke Tortellini

Ingredients:

300 grams spinach, thawed and drained

2 tablespoons olive oil

1 tablespoon butter

3 garlic cloves, chopped

1 small onion, grated

2 tablespoons flour

1 cup chicken broth

1 cup heavy cream

1/8 teaspoon nutmeg

400 grams water-packed artichoke hearts, drained and chopped

1 cup grated parmesan cheese

500 grams cheese tortellini

How to cook: 

Heat the skillet with the oil and butter. When butter melts, add garlic and grated onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a bubble. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in the artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water, about 7 minutes. Drain and toss with the spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if you want. Kali oreksi!