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Barilla® Ricotta and Spinach Tortelloni with Sun-dried Tomatoes, Fresh Spinach & Parmigiano Cheese


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Barilla® Ricotta and Spinach Tortelloni with Sun-dried Tomatoes, Fresh Spinach & Parmigiano Cheese
PREPARATION TIME
25 minutes

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 2-4 people


1 package Barilla® Ricotta & Spinach Tortelloni
1 clove Garlic
1 tablespoon Extra Virgin Olive Oil
2 cups Fresh Baby Spinach
1/2 cup Sun Dried Tomato
1/3 cup Parmigiano Reggiano Cheese Shredded



Preparation 10 minutes preparation + 15 minutes cooking
1. Bring a large pot of salted water to a boil

2. Cook Ricotta and Spinach Tortelloni according to package directions

3. Meanwhile, press garlic with the flat of your knife add to a large skillet along with oil and sauté for one minute over medium heat

4. Add spinach and sun dried tomatoes season with salt and pepper, sauté for several minutes

5. Discard the garlic

6. Drain Ricotta and Spinach Tortelloni and add to the skillet

7. Transfer to a serving platter or bowl and finish with shredded cheese on top