Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 3, 2014
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.
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Reviewed: Aug. 27, 2014
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.
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Cooking Level: Intermediate

Living In: Hammond, Louisiana, USA

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Reviewed: Jun. 18, 2014
Absolutely amazing!
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Reviewed: Mar. 19, 2014
Delicious and very indulgent. I used less cream and more chicken stock but still came out great!
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