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Ricotta and Spinach Tortelloni with Fresh Spinach (Ricotta and Spinach Tortelloni con Spinaci Freschi)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: Abruzzo

Wine pairing: Red

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Ingredients

2 tabelspoonsextra virgin olive oil
1small onion, diced
2 clovesgarlic, chopped
8 slicesItalian pancetta, cut into 1-inch pieces (may substitute bacon)
1 package (10 ounces)fresh spinach, coarsely chopped or town
2small plum tomatoes, diced
1/2 cupBARILLA Marinara Sauce
2 tabelspoondry white wine
1 package (8 ounces)BARILLA Ricotta & Spinach Tortelloni
1/2 cupParmigiano-Reggiano cheese, grated
1/2 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
to tastecrushed red pepper flakes (optional)


HEAT olive oil in a large skillet over medium high heat. Add onions, garlic, and pancetta and saute until transparent. (Do not brown.)
ADD spinach and saute for 2 minutes.
ADD tomatoes, white wine, Barilla Marinara Sauce, salt, pepper and red pepper flakes (if desired) and simmer for 2-3 minutes.
COOK Tortelloni according to package directions.
ADD drained Tortelloni to skillet and turn off heat. Cover and let sit for 2 minutes.
SPRINKLE with Parmigiano cheese and toss gently. Serve immediately




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