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Italian Main course

Spinach Tortelloni with Ricotta Cheese

0
65 Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

200 g
Spinach, raw
1 g
water
700 g
Wheat, durum
200 g
Eggplant, raw
1 g
water
150 g
Peppers, sweet, green, raw
150 g
Red Bell Pepper, chopped
20 g
MAGGI Vegetable Bouillon
150 g
Peppers, sweet, yellow, raw
100 g
Cheese, ricotta, part skim milk
1 g
water
50 g
eggs
1 g
water
20 g
Spinach, raw
2 tbsp
Olive oil
100 g
Lettuce, green leaf, raw
100 g
Lettuce, red leaf, raw
50 g
Parmesan cheese topping, fat free
40 g
Olives, ripe, canned (jumbo-super colossal)
10 g
Garlic, finely chopped
10 g
Basil, fresh
50 g
Egg, whole, raw, fresh

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Nutrition Value

Energy
423.32 kcal
Carbohydrates
72.5 g
Fats
8.85 g
Protein
19.54 g
Information per serving
Lets Cook

Instruction

65 Minutes
Step 1
0 Min
To prepare the dough, wash, cook, and chop the spinach; mix with the flour and eggs.
Step 2
0 Min
Cut the parmesan cheese thinly using a slicer. Chop the basil. Peel, slice and roast the garlic. Set aside.
Step 3
0 Min
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.
Step 4
0 Min
Roll out the dough and make 12 square sheets of 12-cm sides.
Step 5
0 Min
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.
Step 6
0 Min
Combine the egg in the sieve with the vegetables and ricotta cheese. Place a tablespoon of this mixture onto the lasagna squares.
Step 7
0 Min
Fold the square into triangles. Stick the rims together and adjust. Steam the tortelloni until done.
Step 8
0 Min
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.
Step 9
0 Min
Sprinkle with basil, oil and parmesan; decorate with olives and roasted garlic.
Spinach Tortelloni with Ricotta Cheese

Step 1 of 9

To prepare the dough, wash, cook, and chop the spinach; mix with the flour and eggs.

Spinach Tortelloni with Ricotta Cheese

Step 2 of 9

Cut the parmesan cheese thinly using a slicer. Chop the basil. Peel, slice and roast the garlic. Set aside.

Spinach Tortelloni with Ricotta Cheese

Step 3 of 9

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.

Spinach Tortelloni with Ricotta Cheese

Step 4 of 9

Roll out the dough and make 12 square sheets of 12-cm sides.

Spinach Tortelloni with Ricotta Cheese

Step 5 of 9

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.

Spinach Tortelloni with Ricotta Cheese

Step 6 of 9

Combine the egg in the sieve with the vegetables and ricotta cheese. Place a tablespoon of this mixture onto the lasagna squares.

Spinach Tortelloni with Ricotta Cheese

Step 7 of 9

Fold the square into triangles. Stick the rims together and adjust. Steam the tortelloni until done.

Spinach Tortelloni with Ricotta Cheese

Step 8 of 9

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.

Spinach Tortelloni with Ricotta Cheese

Step 9 of 9

Sprinkle with basil, oil and parmesan; decorate with olives and roasted garlic.

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