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Ricotta and Spinach Tortelloni with Sun-dried Tomatoes, Fresh Spinach and Shredded Parmigiano Cheese
Tortelloni con Ricotta e Spinaci con Pomodorini Secchi, Spinaci Freschi e Parmigiano

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 15 minutes

Servings: 1-3

Regions: 

Wine pairing: White

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Ingredients

1 packageBARILLA Ricotta & Spinach Tortelloni
1 clovegarlic
1 tablespoonextra virgin olive oil
2 cupsfresh baby spinach
1/2 cupsun dried tomatoes
to tastesalt
to tastefreshly ground black pepper
1/3 cupParmigiano cheese, shredded


BRING a large pot of salted water to a boil.
COOK Tortelloni according to package directions.
PRESS garlic with the flat of your knife; add to a large skillet along with oil and sauté for one minute over medium heat.
ADD spinach and sun dried tomatoes; season with salt and pepper, sauté for several minutes. Discard the garlic.
DRAIN Tortelloni and add to the skillet.
TRANSFER to a serving platter or bowl and finish with shredded cheese on top.




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