ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Ricotta-and-Spinach Tortelloni

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.


  • 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

  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.