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 Bouillon 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 Bouillon 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.