One 20-ounce package Giovanni Rana Chicken Mozzarella Tortelloni
2 tablespoons extra virgin olive oil
1 cup heavy cream
4 packed cups fresh baby spinach leaves
Kosher salt and freshly ground black pepper to taste
min cooking time
Thinly slice 2 large shallots; heat the oil in a large skillet over high heat until it shimmers. Add shallots, season with salt and pepper to taste, and sauté until just wilted, 30 seconds-1 minute.
In the meantime, cook the Tortelloni according to package instructions in generously salted boiling water. Add the spinach to the skillet and the heavy cream; cook until spinach is wilted and sauce is reduced. Transfer sauce to a large serving bowl and add pasta. Serve immediately.