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Serves 2
8 ounces cheese-filled spinach tortellini
2 tbs butter
1 tbs. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup heavy cream
1/2 cup grated Parmesano Reggiano cheese
1. In a large pot of boiling salted water, cook tortellini until tender but still firm, 8 to 10 minutes. Drain into a colander and rinse under cold running water; drain well.
2. Meanwhile, in a wok, melt butter in olive oil over medium-high heat. Add onion and garlic and cook, stirring often, until soft, 3 to 4 minutes.
3. Add sun-dried tomatoes, salt, and pepper, and cook, stirring 1 minute.
4. Add cream and boil until reduced by one-third, about 3 minutes.
5. Add tortellini and toss to coat. Cook until heated through, 1 to 2 minutes.
6. Sprinkle on Parmesan cheese, toss, and serve.
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