Spinach Tortelloni with Ricotta Cheese

Name: Spinach Tortelloni with Ricotta Cheese
Prep time: 45 Minutes
Cook time: 20 Minutes
Total time: 65 Minutes
Yield: RECIPE_YIELD

With

45 minutes

20minutes

8 people

Economical

Ingredients 22 items

For the lasagna sheets:
200 g fresh spinach
700 g durum flour
2 Eggs
For the filling:
1 medium Eggplant
1 green bell pepper
1 Red bell pepper
1 Yellow bell pepper
2 cubes MAGGI Vegetable Stock
1 Egg
100 g Ricotta cheese
For the salad:
1 bunch baby spinach
1 Lettuce
1 lollo rosso lettuce
For the decoration:
2 tablespoons Olive oil
2 fresh basil leaves
50 g Parmesan cheese
4 Black olives
2 cloves Garlic

How to prepare

To prepare the dough, wash, cook, and chop the spinach; mix with the flour and eggs.
Cut the parmesan cheese thinly using a slicer. Chop the basil. Peel, slice and roast the garlic. Set aside.
Dice the eggplant and green, red, and yellow pepper. Boil briefly in 500ml of water, adding the two MAGGI Vegetable Stock cubes, make sure that they remain firm, and drain well.
Roll out the dough and make 12 square sheets of 12-cm sides.
Whip the eggs. Bring the pot of MAGGI Vegetable Stock to a boil; pass the egg through a sieve to set in the vegetable stock. Strain the content of the pot once more.
Combine the egg in the sieve with the vegetables and ricotta cheese. Place a tablespoon of this mixture onto the lasagna squares.
Fold the square into triangles. Stick the rims together and adjust. Steam the tortelloni until done.
Slowly heat 2 tablespoons of olive oil with the basil in a saucepan. Arrange the tortelloni in the center of the plate, and the salad next to it.
Sprinkle with basil, oil and parmesan; decorate with olives and roasted garlic.