Recipe

Tortellini with creamy bacon sauce

Creamy, hearty and utterly comforting this homemade Italian favourite will be a mealtime hit.

  • 25 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Tortellini
  • 24 gow gee wrappers
  • 500 gram italian sausages, meat removed from casings
  • 60 gram baby spinach leaves
  • 1 tablespoon fresh thyme leaves
  • finely grated parmesan, to serve
Creamy bacon sauce
  • 2 tablespoon extra virgin olive oil
  • 4 rashers rindless bacon, finely chopped
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 tablespoon plain flour
  • 300 millilitre tub thickened cream

Method

Tortellini with creamy bacon sauce
  • 1
    Working in 6 batches, lay out gow gee wrappers on a clean, dry surface. Spoon heaped teaspoons of sausage meat into centre of each wrapper. Brush edges with a little water. Fold, pressing into a semicircle and sealing edges. Then bring ends together, pressing to seal. Repeat with remaining wrappers and sausage meat.
  • 2
    Bring a large saucepan of salted water to boil. In 2 batches, lower tortellini into water and stir once. Simmer for 4-5 minutes until cooked through. Drain and keep warm.
  • 3
    Meanwhile, to make the sauce; in a frying pan, heat oil on high. Sauté bacon and onion for 3-4 minutes until onion is tender. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in cream until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes.
  • 4
    Toss cooked tortellini, spinach and thyme through hot sauce. Season to taste. Serve with finely grated parmesan.

Notes

Serve with crusty bread and salad leaves, if liked.

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