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Barilla® Ricotta and Spinach Tortelloni

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Fresh baby spinach and sun-dried tomatoes paired with ricotta and spinach tortelloni.


  1 package Barilla® Ricotta & Spinach Tortelloni

  1 clove Garlic

  1 Tbs Extra Virgin Olive Oil

  2 cups Fresh Baby Spinach

  1/2 cup Sun Dried Tomato

  1/3 cup Parmigiano Reggiano Cheese Shredded

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1. Bring a large pot of salted water to a boil.

2. Cook Ricotta and Spinach Tortelloni according to package directions.

3. Meanwhile, press garlic with the flat of your knife add to a large skillet along with oil and sauté for one minute over medium heat.

4. Add spinach and sun dried tomatoes season with salt and pepper, sauté for several minutes.

5. Discard the garlic.

6. Drain Ricotta and Spinach Tortelloni and add to the skillet.

7. Transfer to a serving platter or bowl and finish with shredded cheese on top.