Recipe by Barilla
"Ricotta and spinach tortelloni get the royal treatment in a creamy cheese sauce with kale and pine nuts."
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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
1 cup grated Parmigiano-Reggiano cheese
grated Parmigiano-Reggiano cheese
pine nuts, toasted
Delicious and very indulgent. I used less cream and more chicken stock but still came out great!
* 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
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