Name: Spicy Ricotta-and-Spinach Tortelloni
Prep time: 5 min
Cook time: 15 min
Yield: Makes 2 servings
Ingredients: 1/4 cup pine nuts; none Pinch of salt; 1 none (8-ounce) package ricotta & spinach tortelloni; 2 tablespoons butter; 1 none 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; none Garnish: grated Parmesan cheese

October 2006

Prep time 5 mins

Cook time 15 mins

Yield Makes 2 servings

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.

Ingredients

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

How to Make It

Bring a large pot of water to a boil.
Sauté pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
Cook ricotta-and-spinach tortelloni 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, if desired. Serve immediately.

Spicy Ricotta-and-Spinach Tortelloni

Ingredients

How to Make It

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