Spinach And Ricotta Tortellini With Ricotta And Herb Sauce

• 500 g fresh tortellini (I used spinach and ricotta)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 50 ml white wine
• 100 ml cream
• 150 g ricotta cheese
• 1/2 cup gruyere
• 2 tablespoons chopped chives
• 1 tablespoon parsley, finely chopped
• pepper

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.
2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
4. Serve immediately sprinkle with extra chives and grated Parmesan if desired.

olive oil, onion, garlic, white wine, cream, ricotta cheese, gruyere, chives, parsley, pepper

Taken from www.food.com/recipe/spinach-and-ricotta-tortellini-with-ricotta-and-herb-sauce-361506 (may not work)