Buffalo Tortelloni

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Step 1

Bring a large saucepan of salted water to a boil. Thinly slice celery.

Step 2

Add tortelloni to boiling water and cook, stirring, until almost al dente, about 3 minutes (start timer as soon as tortelloni hits the water, it does not need to come back to a boil). Drain

Step 3

Melt 4 tablespoons butter in reserved saucepan over medium heat. Remove from heat and whisk in buffalo sauce. Cover to keep warm. (optional - you don't have to use the butter)

Step 4

In a large bowl, toss spinach and celery with 2 teaspoons vinegar and 1 tablespoon oil; season to taste with salt and pepper. Top spinach salad with tortelloni and drizzle all over with buffalo sauce and ranch dressing.