TORTELLINI RICOTTA SPINACH

TORTELLINI  RICOTTA  SPINACH:

INGREDIENTS:                   (serves 3-4 )

1  cup  chopped onion
2  cloves garlic, minced
150  g  parmesan cheese, grated
2  g  nutmeg
2  cup  stewed tomatoes
1/2  tsp  dried basil
1/2  tsp  dried oregano
200  g tomato sauce
3  tbsp  chopped fresh parsley
2  tsp  non-alcoholic wine
2  tbsp  vegetable broth
Olive oil, for cooking
250  g pack large ricotta and spinach tortellini,
         cooked according to packet instructions

METHOD:

• For the sauce, heat a saucepan, add 1 tsp olive oil, and saute onion and garlic until tender.
• Add broth, wine, carrots, stewed tomatoes, basil, oregano and tomato sauce. Reduce heat and simmer uncovered for 30 minutes.
• Add the cooked tortellini, simmer for another 7-10 minutes. Transfer to a serving plate, garnish with fresh parmesan shavings and serve hot.