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Ricotta and Spinach Tortelloni with Tomatoes and Marjoram
Ricotta and Spinach Tortelloni con Pomodori e Maggiorana

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 packageBARILLA Ricotta & Spinach Tortelloni
2 tablespoonsextra virgin olive oil
3garlic cloves, sliced thin
1 cupgrape, cherry or pear tomatoes, cut in half
1/4 cupchicken broth or water
1 tablespooncrushed red pepper flakes
1/2 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
1 tablespoonfresh marjoram leaves
1/4 cupbutter
1/4 cupParmigiano cheese, freshly grated


HEAT olive oil in a medium skillet over medium heat.
ADD garlic and saute until tender, stirring occaisonally. Add tomatoes, chicken stock, pepper flakes, salt and pepper.
COOK only long enough to wilt the tomatoes, creating a pink broth. Add marjoram leaves.
COOK Tortelloni according to package directions; drain.
ADD hot Tortelloni to sauce mixture and toss. Stir in butter. Transfer to serving platter; top with Parmigiano cheese and serve immediately.




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