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.