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Italian Beef Tortellini with Ricotta Parmesan Tomato Cream
Isabella

Italian Beef Tortellini with Ricotta Parmesan Tomato Cream

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Ingredients Method

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 package refrigerated cheese tortellini 20 ounces
  • 1 tablespoon butter
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • Salt to taste
  • 1½ cups chunky marinara sauce
  • ¾ cup heavy cream
  • ¾ cup whole-milk ricotta divided
  • ¾ cup freshly shredded mozzarella
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped parsley

Method
 

  1. Cook tortellini according to the package. Save ½ cup cooking water before draining.
  2. Brown beef and onion in butter in a deep skillet until the beef reaches 160°F.
  3. Add garlic, Italian seasoning, and pepper. Stir briefly, add marinara, and simmer for 5 minutes.
  4. Lower heat and stir in cream and ¼ cup ricotta until smooth. Turn off the heat and melt in mozzarella and Parmesan.
  5. Fold in tortellini, adding cooking water as needed. Taste for salt, spoon remaining ricotta over the top, and finish with parsley.