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
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins
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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!

 
Jun 18, 2014

Absolutely amazing!

 

2 Ratings

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Nutrition

  • 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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