Bring a large pot of salted water to a boil. Add the fresh tortelloni and cook according to package instructions, usually about 3-4 minutes until they float to the surface. Drain and set aside.
In a large frying pan, melt the salted butter over medium heat. Add the finely chopped onion or shallots and sauté until they become translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Toss in the chopped sundried tomatoes and let them cook for a couple of minutes to release their flavors into the butter and onions.
Pour in the two tins of chopped peeled tomatoes. Stir well, and let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
Once the sauce has thickened slightly, add the roughly chopped baby spinach and basil leaves. Stir until the spinach wilts down.
Pour in the fresh single or whipping cream, stirring continuously. Allow the sauce to simmer for another 5 minutes, thickening it to a luscious consistency.
Gently fold the cooked tortelloni into the creamy tomato and spinach sauce. Ensure that every piece of tortelloni is coated in that delicious sauce!
Serve the tortelloni in bowls, garnishing with freshly grated Parmesan cheese. Enjoy this comforting dish while it’s hot!
