| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 2 tablespoons | extra-virgin olive oil |
| 1 | small onion |
| 8 slices | bacon, sliced thin |
| 2 jars (6 ounces each) | marinated artichoke heats, drained & sliced |
| 1/4 cup | green olives, sliced |
| 1/4 cup | black olives, sliced (may substitute kalamata olives) |
| 2 teaspoon | water |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | thyme |
| 1/2 cup | heavy whipping cream |
| 1 teaspoon | fresh 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.