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Ricotta and Spinach Tortelloni with Olives and Artichokes
Ricotta and Spinach Tortelloni con Olive e Carciofi

Ease of preparation:  

Prep Time: 12 minutes

Cook time: 13 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: White

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Ingredients

1 package BARILLA Ricotta & Spinach Tortelloni
2 tablespoonsextra-virgin olive oil
1small onion
8 slicesbacon, sliced thin
2 jars (6 ounces each) marinated artichoke heats, drained & sliced
1/4 cupgreen olives, sliced
1/4 cupblack olives, sliced (may substitute kalamata olives)
2 teaspoonwater
1/4 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
1/8 teaspoonthyme
1/2 cupheavy whipping cream
1 teaspoonfresh Italian parsley, chopped


HEAT olive oil in a medium skillet. Add onion and bacon; saute until lightly browned
ADD artichoke hearts, green and black olives. Cook for 5 minutes.
ADD water, salt, pepper and thyme. Mix well.
COOK Tortelloni according to package directions. Drain Tortelloni and add to skillet. Add cream and parsley; heat on low for a few minutes to thicken.
REMOVE from stove and sprinkle with extra chopped parsley if desired. Serve immediately.




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