Spicy Ricotta-And-Spinach Tortelloni

• 1/4 cup pine nuts
• Pinch of salt
• 1 (8-ounce) package ricotta & spinach tortelloni
• 2 tablespoons butter
• 1 garlic clove, pressed
• 1/2 cup chicken broth
• 1/3 cup pitted kalamata olives
• 1/4 teaspoon dried crushed red pepper flakes
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon grated Pecorino Romano cheese
• 1 tablespoon chopped fresh parsley
• Garnish: grated Parmesan cheese

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 ricotta-and-spinach tortelloni according to package directions.
4. Melt butter in a large skillet over medium heat. Add garlic to skillet, and saute 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
5. Drain tortelloni, and return to pot. Stir in chicken broth mixture, cheeses, and parsley. Transfer to a serving platter or bowl. Sprinkle with pine nuts, and garnish, if desired. Serve immediately.

pine nuts, salt, tortelloni, butter, garlic, chicken broth, olives, red pepper, parmesan cheese, romano cheese, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/spicy-ricotta-and-spinach-tortelloni (may not work)