Creamy Marinara Tortellini

Creamy Marinara Tortellini
-Simple and Delicious

2 Packages (9 oz each) refrigerated cheese tortellini
2 Cups marinara sauce
1 Cup heavy whipping cream
2 Tbsp all-purpose flour
1/2 Cup cold water
1 Can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
2 Tbsp minced fresh thyme or 2 tsp dried thyme
2 Tbsp olive oil
1/2 Cup shredded Parmesan cheese
1 Tbsp minced fresh parsley
1/4 tsp pepper

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered for 2-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley, and pepper.

Serves 6

My Notes
I could not find the tortellini anywhere in the store (it disappears only when I'm looking for it), so I used 2 bags of frozen cheese ravioli. I also used a can of spaghetti sauce and guessed on the cream (I had made a pie with the other part of the cream and chose this recipe just to finish off the carton). I also had no thyme at all in the pantry, so I used some fresh oregano we had from one of my husband's recipes. I think I used a few sprigs. Didn't use parsley, and added the pepper to the sauce. And we won't go into how I made my family suffer with grated Parmesan... I also served the sauce and pasta separate.

Reviews
The ravioli were a big hit with everyone but Josh, who is a little leery of all things cheese. The baby had about 5, and Caleb and Mischa declared that we should have them again as soon as possible. The few little left over ravioli were also a very good snack a little later for me : ). The sauce was good, no one rejected it.