Spinach-Artichoke Cheesy Tortellini

Omg this is beyond delicious! If you love spinach & artichoke dip, you'll love this. It taste exactly the same, hot, gooey, cheesy, goodness! It is to die for and will be added to our regular rotation.

Spinach-Artichoke Cheesy Tortellin by Rachael Ray

Ingredients:

• 1 10oz box frozen spinach
• 2 tbsp extra virgin olive-oil
• 1 tbsp butter
• 3 garlic cloves, chopped
• 1 small onion, peeled & halved
• 2 tbsp flour
• 1 cup chicken stock
• 1 cup heavy cream
• 1/8 tsp nutmeg
• 1 14oz can artichoke hearts in water, drained & chopped
• 1 lb cheese tortellini
• salt & pepper to tate
• Parmesan cheese (a few handfuls)

Directions:

1. Bring a large pot of water to a boil to cook the pasta.
   
2. Microwave the spinach on high for 6 minutes to defrost.
3. Heat a deep skillet over medium heat with oil and butter. When the butter melts and is hot, add the garlic.
4. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes.
5. Sprinkle the flour into the skillet and cook for 1 minute.
6. Whisk in the stock, then the cream, and bring the sauce to a bubble.
7. Season the sauce with nutmeg and reduce heat to low.
8. Place the defrosted spinach in a clean kitchen down and wring it dry.
   
9. Separate it as you add it to the sauce, stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt & pepper.
10. Salt the boiling water and cook the tortellini according to package directions, about 3 -5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.