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Barilla® Ricotta & Spinach Tortelloni

with Creamy Parmigiano Sauce, Kale & Pine Nuts

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 4 people

  • 1 package Barilla® Ricotta & Spinach Tortelloni
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 bunch kale chopped
  • ½ cup chicken broth
  • 2 cups heavy cream
  • 1 cup Parmigiano-Reggiano cheese grated
  • Salt and black pepper to taste
  • ½ cup pine nuts toasted


  1. 1
    Bring ING a large pot of water to a boil.
  2. 2
    In a large skillet SAUTE garlic in olive oil, until slightly yellow in color.
  3. 3
    Add kale and sauté for 3-4 minutes, season with salt and pepper.
  4. 4
    Add chicken broth and reduce by ½.
  5. 5
    Add heavy cream and bring to a simmer, reduce until thickened.
  6. 6
    Cook pasta according to package directions, drain and toss with sauce.
  7. 7
    Remove from the heat and stir in Parmigiano-Reggiano cheese.
  8. 8
    Top with pine nuts.

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