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.
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