Garlic Butter Tortellini (Print Version)
# Ingredients:
→ Protein
01 -
1 pound (450 grams) ground beef
→ Seasoning
02 -
3 garlic cloves, finely chopped
03 -
2 tablespoons of olive oil
04 -
1/4 teaspoon of crushed red pepper flakes
05 -
1 teaspoon dried Italian herbs
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon ground black pepper
→ Pasta
08 -
20-ounce package of cheese-filled tortellini, fresh and ready to cook
→ Liquid
09 -
1 cup of beef stock
→ Rich Add-Ons
10 -
2 handfuls of fresh spinach leaves
11 -
2 tablespoons of butter, unsalted
→ Garnish
12 -
2 tablespoons of parsley, chopped
13 -
1/2 cup of Parmesan cheese, grated
# Instructions:
01 -
Boil a big pot of salted water, toss in the tortellini, and cook for about 3-5 minutes as per the pack. After draining, scoop out and set aside 1 cup of that water.
02 -
Warm up some olive oil in a wide frying pan on medium-high heat. Cook the beef for about 6-7 minutes, breaking it up as it cooks, until it's crispy and browned.
03 -
Add dried Italian herbs, crushed red pepper, salt, and black pepper. Mix it all around so every piece of beef gets some flavor.
04 -
Toss the minced garlic into your skillet for about a minute, stirring until you can smell it. Don’t let it burn.
05 -
Pour in the beef stock and bring it to a slow simmer. It’s okay to mix in a bit of the pasta’s water if you want the sauce thinner.
06 -
Stir in the butter till it’s melted, then toss in the spinach. Let it cook just long enough to wilt and blend into the sauce.
07 -
Put the cooked tortellini into the skillet. Stir gently to coat each piece with the sauce.
08 -
Sprinkle on the Parmesan and chopped parsley. Give it a gentle mix and serve immediately.
# Notes:
01 -
Save a cup of pasta water to adjust sauce thickness.