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    Tortelloni with Fresh Spinach


    Source of Recipe


    Barilla


    List of Ingredients


    • 1 pkg. Barilla Ricotta & Spinach Tortelloni
    • 1/2 c. Barilla Marinara Traditional Sauce
    • 2 Tbsp. extra virgin olive oil
    • 1 small onion, diced
    • 2 cloves garlic, chopped
    • 8 slices Italian pancetta, coarsley chopped (may substitute bacon)
    • 10 oz. fresh spinach, coarsely chopped
    • 2 small plum tomatoes, diced
    • 2-1/2 Tbsp. dry white wine
    • 1/2 tsp salt
    • 1/8 tsp. black pepper, freshly ground
    • red chili pepper flakes to taste
    • 1/2 c. Parmesan cheese, grated


    Instructions


    1. Bring a large pot of water to a boil.
    2. Heat olive oil in large skillet over medium heat. Add onion, garlic and pancetta and saute until transparent (do not brown).
    3. Add spinach and saute for 2 minutes.
    4. Add tomatoes, white wine, marinary sauce, salt and pepper flakes and simmer for 2-3 minutes.
    5. Cook Ricotta and Spinach Tortelloni according to package directions.
    6. Add drained tortelloni to skillet and turn off heat. Cover and let sit for 2 minutes.
    7. Sprinkle with parmigiano cheese and toss gently. Serves 4
 

 

 

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