Cappelletti with gorgonzola spinach sauce and cherry tomatoes (4 make 1)

Name: Cappelletti with gorgonzola spinach sauce and cherry tomatoes (4 make 1)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 225 g deep-frozen leaf spinach; 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 150 g cherry tomatoes; 100 g Gorgonzola cheese; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 500 g fresh cappelletti with ricotta-basil filling (refrigerator)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

225 g deep-frozen leaf spinach
1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
150 g cherry tomatoes
100 g Gorgonzola cheese
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
500 g fresh cappelletti with ricotta-basil filling (refrigerator)

Directions

1
Defrost spinach at room temperature. Peel onion and garlic and cut into cubes. Heat the oil, fry the onion and garlic until transparent. Roughly chop the spinach, add and steam for another 3 minutes. Wash, clean and quarter the tomatoes. Cut cheese into cubes.
2
Add cream, tomatoes and cheese to the spinach. Bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and nutmeg. In the meantime prepare cappelletti in boiling salted water according to the instructions on the packet. Arrange pasta and sauce on plates
3
Waiting time approx. 1 hour