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Spinach Tortelloni with Ricotta Cheese
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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
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Room for Balance Improvement (0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein
19.7g / 18%
Carbohydrates
72.8g / 64%
Fats
9.3g / 18%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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  • Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
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Spinach Tortelloni with Ricotta Cheese

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Spinach Tortelloni with Ricotta Cheese

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Italian Main course

Spinach Tortelloni with Ricotta Cheese

(0)
65Min
Easy
Recipe Adimo
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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:

ingredient_quantity
recipe ingredient
200  g
Spinach
700  g
Durum wheat
1  piece
Eggs
200  g
Eggplant
150  g
green chili pepper
150  g
Red Bell Pepper, chopped
150  g
Yellow bell pepper, sliced
20  g
MAGGI® Vegetable Bouillon
1  piece
Egg
100  g
Ricotta cheese
20  g
Spinach
100  g
Lettuce
100  g
Red leaf lettuce
2  tbsp
Olive oil
10  g
Fresh basil leaves
50  g
Parmesan cheese
40  g
Olives
10  g
Garlic
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Nutrition Value

Energy
429.39 kcal
Protein
19.68 g
Carbohydrates
72.77 g
Fats
9.35 g
Information per serving

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.

Recipe PDF

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