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Spinach Tortelloni with Ricotta Cheese Recipe
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Ingredients

for the lasagna sheets:

200 g fresh spinach

700 g durum flour

2 eggs

for the filling:

1 medium eggplant or 200 g

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

2 cubes MAGGI® Vegetable Bouillon

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

Preparation

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.

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