Three Cheese Tortellini with Savoy Cabbage & Peanuts

This tortellini is the perfectly balanced trifecta of sweet Swiss Emmenthal, light Ricotta, and nutty Grana Padano. What's not to love?

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Tips: Walnuts can be used in place of peanuts. To keep the cabbage green, blanch it and cool it in water and ice.


Ingredients 6 Servings


  • 1 bag of Barilla® Collezione Three Cheese Tortellini
  • 1 tablespoon extra virgin olive oil
  • 3 cups savoy cabbage, shredded
  • 1/3 cup salted peanuts, coarsely chopped
  • 1/2 cup fresh cream
  • 1 tablespoon butter
  • 1 clove garlic, whole
  • 2sage leaves
  • ½ cup Parmigiano-Reggiano cheese, grated
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  • In a skillet, sauté cabbage with olive oil, garlic and sage.

  • When garlic is tender, add peanuts.  After a few moments add cream along with butter.

  • Meanwhile, cook Tortellini according to package directions, drain and toss with cabbage mixture.

  • Serve with cheese sprinkled over the top.

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