Spinach-Artichoke Tortellini

Ingredients:

2 tablespoon(s) olive oil

2 tablespoon(s) butter (unsalted)

1 small onion - peeled and minced (Learn How)

3 garlic cloves - peeled and minced (Learn How)

3 tablespoon(s) flour (all-purpose)

3 cup(s) - chicken stock (white) - or vegetable stock

1 cup(s) heavy cream

1 pinch red chile flakes - ground

1 pinch nutmeg (ground)

1 pound tortellini - fresh

1 can(s) artichoke hearts - drained well and small diced

2 cup(s) spinach - julienned

3/4 cup(s) Parmesan cheese (grated)

1 pinch salt and pepper - to taste

Steps:

-Heat a 4-qt. heavy bottom saucepan to medium-high.

-Add the oil and butter. Once the butter melts, add the onion and garlic. Reduce heat to medium-low and saute for 3 minutes.

-Stir the flour into the pan and keep cooking over low heat for a couple of minutes. (Learn How)

-Slowly whisk in the stock and cream. Add the chile flakes and nutmeg.

-Turn the heat up to high and bring to a boil.

-Once it begins to boil, add the tortellini and and cook for 8 minutes .

-When the tortellini is cooked tender, add the artichokes to warm.

-Add the the spinach and parmesan.

-Season to taste.

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