Spinach-Artichoke Cheesy Tortellini

Here is another Rachel Ray favorite that didn't need much alterations. This recipe is to die for and makes great left overs!

Spinach-Artichoke Cheesy Tortellini
serves 4

1 10 oz box of frozen spinach
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
3 garlic cloves, chopped
2 tbsp of all purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 tsp freshly grated nutmeg
1 14 oz can artichoke hearts in water, drained and chopped
A couple handfuls of grated mozzarella cheese
Salt and black pepper
1 pound of cheese tortellini or flavored tortellini, such as wild mushroom

• Bring a large pot of water to a boil to cook the pasta.
• Microwave the spinach on high for 6 minutes to defrost.
• Heat a skillet over medium heat with the oil and butter. When the butter melts and is hot, add the garlic. Sauté garlic for 5 minutes.
• Sprinkle the flour into the skillet and cook for 1 minute.
• Whisk in the stock, then the cream, and bring the sauce to a bubble.
• Season the sauce with nutmeg and reduce the heat to low.
• Place the defrosted spinach in a clean kitchen towel and wring it dry. 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 and pepper.
• Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain well and toss with the spinach artichoke sauce. Serve immediately.