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Ricotta and Spinach Tortelloni
with Tomatoes, Spinach and
Parmigiano Cheese
with Tomatoes, Spinach and
Parmigiano Cheese
Ingredients
| * | 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 |
Instructions
| 1 | Bring a large pot of salted water to a boil. Cook tortelloni according to package directions. |
| 2 | Press garlic with the flat of your knife; add to a large skillet along with oil and saute for one minute over medium heat. |
| 3 | Add spinach and sun dried tomatoes; season with salt and pepper. Saute for several minutes. Discard the garlic. |
| 4 | Drain tortelloni and add to skillet. |
| 5 | Transfer to a serving platter or bowl and finish with shredded cheese on top. |
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.