Ricotta and Spinach Tortelloni with Creamy Parmigiano Sauce

By hanley89

Ingredients

• 1 pound Ricotta & Spinach Tortelloni
• 1 tbsp extravirgin olive oil
• 4 cloves garlic minced
• 1 large bag of baby spinach, cleaned
• 1 tsp kosher salt
• table grind black pepper to taste
• 1/2 cup chicken broth
• 1 cup heavy crea
• 1 cup grated Parmigiano-Reggiano cheese

Preparation

Step 1

1.Bring a large pot of water to a boil.
2.In a large skillet saute garlic in olive oil, until slightly yellow in color. Add spinach and saute for 3-4 minutes; season with salt and pepper. Add chicken broth and simmer sauce to reduce by half.
3.Add heavy cream and parmesan cheese and bring to a simmer; reduce until thickened.
4.Cook pasta according to package directions; drain and toss with sauce.
5.Remove from the heat and sprinkle with additional parmesan cheese