Spinach Tortelloni with Ricotta Cheese
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 75.69 g |
| Energy | 423.26 kcal |
| Fat | 8.89 g |
| Protein | 16.12 g |
| Fiber | 14.22 g |
| Sodium | 172.63 g |
| Sugar | 4.44 g |
Instructions
Total
45'Preparation
20'Cooking
0'Waiting
Step by step
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.
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Spinach Tortelloni with Ricotta Cheese
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