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Ricotta and Spinach Tortelloni
with Tomatoes, Spinach and
Parmigiano Cheese
Makes 2 Servings
*1 bag (8 ounces) Barilla Ricotta and Spinach Tortelloni
*1 clove garlic
*1 tablespoon extra virgin olive oil
*2 cups fresh baby spinach
*1/2 cup sun dried tomatoes
*Salt to taste
*Freshly ground black pepper to taste
*1/3 cup Parmigiano cheese, shredded
1Bring a large pot of salted water to a boil. Cook tortelloni according to package directions.
2Press garlic with the flat of your knife; add to a large skillet along with oil and saute for one minute over medium heat.
3Add spinach and sun dried tomatoes; season with salt and pepper. Saute for several minutes. Discard the garlic.
4Drain tortelloni and add to skillet.
5Transfer to a serving platter or bowl and finish with shredded cheese on top.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.