Spicy Ricotta-And-Spinach Tortelloni

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Southern Living Cooking School


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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

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