Spinach-Artichoke Cheesy Tortellini

• 1 10-ounce box frozen spinach
• 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
• 1 tablespoon unsalted butter
• 3 garlic cloves, chopped
• 1 small onion, peeled and halved
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg (eyeball it)
• 1 14-ounce can artichoke hearts in water, drained and chopped
• A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
• Salt and black pepper
• 1 pound cheese tortellini or flavored tortellini, such as wild mushroom

1. Bring a large pot of water to a boil to cook the pasta.
2. Microwave the spinach on high for 6 minutes to defrost.
3. Heat a deep skillet over medium heat with the EVOO and butter.
4. When the butter melts and is hot, add the garlic.
5. Using a box grater, grate the onion directly into the skillet.
6. Saute the onions and garlic for 5 minutes.
7. Sprinkle the flour into the skillet and cook for 1 minute.
8. Whisk in the stock, then the cream, and bring the sauce to a bubble.
9. Season the sauce with nutmeg and reduce the heat to low.
10. Place the defrosted spinach in a clean kitchen towel and wring it dry.
11. Separate it as you add it to the sauce.
12. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
13. Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes.
14. Drain it well and toss with the spinach-artichoke sauce.
15. Serve immediately.

frozen spinach, evoo, unsalted butter, garlic, onion, flour, chicken stock, heavy cream, nutmeg, water, couple, salt, cheese

Taken from www.epicurious.com/recipes/food/views/spinach-artichoke-cheesy-tortellini-374603 (may not work)