Spicy Ricotta-and-Spinach Tortelloni

Southern Living Cooking School
Spicy Ricotta-and-Spinach TortelloniRecipe
This delicious (and easy) Italian stuffed pasta dinner recipe will become a family favorite. Serve the spicy tortelloni with bread and a green salad for the ultimate dinner experience.
Makes 2 servings


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1/4 cup pine nuts
Pinch of salt
1 (8-ounce) package ricotta & spinach tortelloni
2 tablespoons butter
1 garlic clove, pressed
1/2 cup chicken broth
1/3 cup pitted kalamata olives
1/4 teaspoon dried crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 tablespoon grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
Garnish: grated Parmesan cheese


Prep: 5 Minutes
Cook: 15 Minutes

1. Bring a large pot of water to a boil.

2. Sauté pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.

3. Cook ricotta-and-spinach tortelloni according to package directions.

4. 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.

5. 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, if desired. Serve immediately.

Created date

October 2007