Recipe by Barilla
"Ricotta and spinach tortelloni get the royal treatment in a creamy cheese sauce with kale and pine nuts."
Watch video tips and tricks
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.
* 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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to put a tasty Tennessee twist on Pasta e Fagioli.
See how to make a simple spaghetti and meat sauce starring ground buffalo.
Iowa inspires a simple pasta salad with corn, beans, avocado, and cotija cheese.