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
  • Print


  • 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


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.


Serve with crusty bread and salad leaves, if liked.

More From Women's Weekly Food