Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts Recipe

Name: Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup pine nuts (we used toasted slivered almonds); 2 tablespoons extra virgin olive oil; 1 small onion, diced; 2 garlic cloves, chopped; 2 tablespoons dry white wine; ¼ cup heavy whipping cream; ½ cup gorgonzola, crumbled; 1 (8 ounce) package spinach and ricotta tortellini (we used Barilla); ½ teaspoon salt; ⅛ teaspoon fresh ground black pepper; 1 pinch red pepper flakes; 2 tablespoons fresh chives, cut into 1-inch strips

Servings: persons

¼ cup pine nuts (we used toasted slivered almonds)
2 tablespoons extra virgin olive oil
1 small onion, diced
2 garlic cloves, chopped
2 tablespoons dry white wine
¼ cup heavy whipping cream
½ cup gorgonzola, crumbled
1 (8 ounce) package spinach and ricotta tortellini (we used Barilla)
½ teaspoon salt
⅛ teaspoon fresh ground black pepper
1 pinch red pepper flakes
2 tablespoons fresh chives, cut into 1-inch strips

1
Roast pine nuts or slivered almonds in pan until very lightly browned.
2
Set aside.
3
Heat olive oil in a large skillet.
4
Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
5
Add white wine and whipping cream and simmer for 3-4 minutes.
6
Add Gorgonzola cheese and continue to simmer for 3 minutes.
7
Cook Tortelloni according to package directions.
8
Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
9
Turn off heat, cover and let sit for 2 minutes.
10
Garnish with chives.
11
Serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup pine nuts (we used toasted slivered almonds), 2 tablespoons extra virgin olive oil, 1 small onion, diced, 2 garlic cloves, chopped, and more.

Yes, Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts

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