Spinach-Artichoke Cheesy Tortellini

I've had one of Rachel Ray's cookbooks since the last time we house sat for my aunt and uncle, in january but didn't make anything until this last weekend from it! Its the express lane meals one & I would say don't buy it.. it has a lot of wierd stuff in it. BUT this one was great!

Spinach-Artichoke Cheesy Tortellini

1 10oz box frozen spinch

2 tbs EVOO

1 tbs butter

3 garlic cloves chopped

1 small onion

2 tbs flour

1 cup chick stock

1/8 tsp nutmeg

1 14 oz can artichoke hearts drained and chopped

a couple handfuls parmigiano-reggiano (used pecorino romano instead)

salt/pepper

1 lb cheese tortellini

Boil water in a large pot/Microwave spinach on high 6 minutes to defrost/Heat skillet over medium hit with EVOO &butter/When hot & melted, add garlic/Grate onion into skillet/saute onion & garlic for 5 mins/sprink flour into skiller & cook 1 minute/Whisk in stock, then cream and bring to bubble/Season with nutmeg & reduce to low heat.

Place spinach in clean kitchen towel and wring dry(she means it, i tried to use paper towel and its no match for the water)/separate spinach as its added to the sauce/stir in artichokes & the cheese/serason sauce with salt and pepper/Cook the tortellini, drain and add to the sauce.

YUM!

I told Jason we are fancy now because our cheese has words on it :] haha.