Spicy Ricotta And Spinach Tortellini

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup pine nuts
• 1 pinch salt
• 1 (8 ounce) package spinach and ricotta tortellini, barilla
• 2 tablespoons butter
• 1 garlic clove, pressed
• 1/2 cup chicken broth
• 1/3 cup kalamata olive, pitted
• 3/4 teaspoon crushed red pepper flakes
• 2 tablespoons parmigiano, grated
• 1 tablespoon pecorino romano cheese, grated
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 bring a large pot of water to a boil.
• 2 saute pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. set aside.
• 3 cook tortellini according to package directions.
• 4 melt butter in a large skillet over medium heat. add garlic to skillet and sauté 1 minute. add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
• 5 drain tortellini, and return to pot. stir in chicken broth mixture, cheeses, and parsley.
• 6 transfer to a serving platter or bowl. sprinkle with pine nuts, and garnish with additional grated cheese, if desired. serve immediately.