Recipe by Barilla
"Ricotta and spinach tortelloni get the royal treatment in a creamy cheese sauce with kale and pine nuts."
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1 (8 ounce) package
Barilla® Ricotta & Spinach Tortelloni
extra virgin olive oil
kale, leaves stripped from stems and coarsely chopped
Salt and black pepper to taste
grated Parmigiano-Reggiano cheese
pine nuts, toasted
Delicious and very indulgent. I used less cream and more chicken stock but still came out great!
We really did not like this. My husband wouldn't even eat it. Very disappointing. Way too much cream for 8 ounces of tortellini. The garlic added first was just waiting to be burned cooking with the kale for 3 to 4 minutes. The cream never really thickened up. I just really didn't like it at all.
My husband and I really liked this; even our picky toddlers were pleased! We had some fresh pine nuts on hand which I bought on a whim from a local grower, and I was glad to have a recipe in which to utilize them. We substituted half and half in place of cream, toasted the nuts in a frying pan to save time, and used bagged, pre-chopped kale. It turned out fantastic- very rich and filling, and easy to make (with the exception of shelling all those tiny little nuts, but for only half a cup, even that wasn't too bad). The meal had a gourmet feel without a lot of work, and I will definitely be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 727
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