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Spicy Ricotta and Spinach Tortelloni
Tortelloni Ricotta e Spinaci Piccanti

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 10 minutes

Servings: 1-3

Regions: 

Wine pairing: White

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Ingredients

1 packageBARILLA Ricotta & Spinach Tortelloni
1/4 cuppine nuts
a pinchsalt
2 tablespoonsbutter
1 clovegarlic, pressed
1/2 cupchicken broth
1/3 cup kalamata olives, pitted
3/4 teaspoondried crushed red pepper flakes
2 tablespoonsParmigiano cheese, grated
1 tablespoonPecorino Romano cheese, grated
1 tablespoonfresh parsley, chopped


BRING a large pot of water to a boil.
SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
COOK Tortellini according to package directions.
MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
DRAIN Tortelloni, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.




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