| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 2 tablespoons | extra virgin olive oil |
| 3 | garlic cloves, sliced thin |
| 1 cup | grape, cherry or pear tomatoes, cut in half |
| 1/4 cup | chicken broth or water |
| 1 tablespoon | crushed red pepper flakes |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1 tablespoon | fresh marjoram leaves |
| 1/4 cup | butter |
| 1/4 cup | Parmigiano 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.