Spicy Ricotta-and-Spinach Tortelloni

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.

Yield: Makes 2 servings
Recipe from Southern Living Cooking School

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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


  1. 1. Bring a large pot of water to a boil.
  2. 2. Sauté pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
  3. 3. Cook ricotta-and-spinach tortelloni according to package directions.
  4. 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. 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.
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