INGREDIENTS
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1 package Barilla Ricotta & Spinach Tortelloni
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3 tablespoons extra virgin olive oil
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1 clove garlic minced
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1 pint cherry tomatoes halved
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salt and black pepper to taste
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4 leaves basil chiffonade
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1 tablespoon butter
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1/3 cup Parmigiano-Reggiano cheese grated