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Ricotta and Spinach Tortelloni with Tomatoes and Butter
Tortelloni Ricotta e Spinaci, Burro e Oro

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 25 minutes

Servings: 1-3

Regions: Emilia-Romagna

Wine pairing: White

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Ingredients

1 package BARILLA Ricotta & Spinach Tortelloni
1 small (about 1/3 cup)white onion
4 tablespoonsbutter
1 can (15 ounces)tomato sauce
1/2 cupParmigiano cheese, freshly grated
1 tablespoonfresh parsley, chopped


BRING a large pot of water to a boil.
PROCESS onions in a food processor until finely minced.
HEAT butter in a large skillet over medium heat. Add onions and saute until onions are transparent, approximately 5 minutes.
ADD tomato sauce and simmer an additional 5 minutes.
COOK pasta according to package directions. Drain and add to sauce. Toss with grated cheese.
TRANSFER to a serving platter or bowl. Sprinkle with chopped parsley and serve immediately.




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