Ricotta & Spinach Tortelloni



 Tortellini: the good the bad and the yummy.

What are these weirdly shaped things?

Tortellini is a ring shaped stuffed pasta that is typically filled with meat, cheese or vegetables. Tortelloni is a larger version of Tortellini. It is a traditional pasta in the Bologna region of Italy and is often served in broth. In Italy, it is traditional to serve tortellini this way on Christmas Eve. - Share the Pasta

This recipe is filling and comforting on a cold winter's day.



  • 1 8 oz bag Barilla Ricotta & Spinach Tortelloni
  • 2 teaspoons extra virgin olive oil
  • 1 garlic cloves minced
  • 1 mall eggplant, peeled & cubed
  • 1 pint cherry or grape tomatoes, halved
  • 2 tablespoons fresh basil leaves, thinly sliced (roughly 6 leaves)
  • 1/2 cup water
  • 1 teaspoon salt, or to taste


  1. Cook torelloni according to package directions, then drain.
  2. Heat olive oil in a large skillet, then add garlic and saute over medium heat for 2 minutes
  3. Add eggplant and saute for approximately 5 minutes, stirring occasionally.
  4. Add tomatoes, basil, 1/2 cup of water, and salt. Continue cooking for 5 more minutes.
  5. Remove from heat and combined with well-drained tortelloni.
  6. Top with basil.
I also like to garnish with a bit of fresh, thinly sliced spinach leaves mixed with grated cheese (Romano or Parmesan). You can add cooked sweet Italian sausage crumbles as well.