Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts Recipe - Allrecipes.com
Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce, Kale and Pine Nuts Recipe
  • READY IN 20 mins

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

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  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.
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Reviews More Reviews

Mar 19, 2014

Delicious and very indulgent. I used less cream and more chicken stock but still came out great!

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.


4 Ratings

Jun 18, 2014

Absolutely amazing!


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  • Calories
  • 844 kcal
  • 42%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 80.8 g
  • 124%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 931 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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