Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts

Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts

4

"Ricotta and spinach tortelloni get the royal treatment in a creamy cheese sauce with kale and pine nuts."
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Ingredients

20 m servings 844 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 844 kcal
  • 42%
  • Fat:
  • 80.8 g
  • 124%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

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

Reviews

4

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 ...

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 wh...

Absolutely amazing!