Spinach & ricotta filled tortellini, creamy Parmigiano Reggiano sauceCal. - 850
In a nonstick pan, pour in the cream and boil for 7-10 minutes. Add salt, pepper, Parmiggiano Reggiano cheese and mix it all together. Cook the pasta in plenty of salted water. After draining, put it in the pan with the cream sauce and let thicken for a few minutes. Add a sprinkling of chopped parsley. Serve.