Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts Recipe

Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts Recipe

  • 1 (8 ounce) package Barilla® Ricotta & Spinach Tortelloni
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 bunch kale, leaves stripped from stems and coarsely chopped
  • Salt and black pepper to taste
  • 1/2 cup chicken broth
  • 2 cups heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup pine nuts, toasted
  1. Bring a large pot of water to a boil.
  2. In a large skillet saute garlic in olive oil, until slightly yellow in color. Add kale and saute for 3-4 minutes; season with salt and pepper. Add chicken broth and reduce by half.
  3. Add heavy cream and bring to a simmer; reduce until thickened.
  4. Cook pasta according to package directions; drain and toss with sauce.
  5. Remove from the heat and stir in cheese and pine nuts.
Recipe of the Day|