Spinach Tortelloni with Ricotta Cheese

Name: Spinach Tortelloni with Ricotta Cheese
Prep time: 45 s
Cook time: 20 s
Total time: 65 s
Yield: 8
Cuisine: Italian
Ingredients: 200 grams Spinach; 700 grams White whole-wheat flour; 1 piece Eggs; 200 grams Eggplant; 150 grams green chili pepper; 150 grams Red Bell Pepper chopped; 150 grams Yellow bell pepper sliced; 20 grams MAGGI® Vegetable Bouillon; 1 piece Egg; 100 grams Ricotta cheese; 20 grams Spinach; 100 grams Lettuce; 100 grams Red leaf lettuce; 2 tablespoons Olive oil; 10 grams Fresh basil leaves; 50 grams Parmesan cheese; 40 grams Olives; 10 grams Garlic

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Easy

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65 Min

Spinach Tortelloni with Ricotta Cheese are one of the best ways to do something different. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

8 Servings

Spinach, chopped

200 g

White whole-wheat flour

700 g

Eggs, slightly beaten

1 piece

Eggplant

200 g

green chili pepper

150 g

red bell pepper

150 g

Yellow bell pepper, sliced

150 g

MAGGI® Vegetable Bouillon

20 g

Eggs, slightly beaten

1 piece

Ricotta cheese

100 g

Spinach, chopped

20 g

Lettuce, finely chopped

100 g

Red leaf lettuce

100 g

Olive oil

2 tbsp

fresh basil leaves, chopped

10 g

Parmesan cheese

50 g

Black olives

40 g

Garlic, finely chopped

10 g

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Nutritional Information

Carbohydrates

75.7 g

Energy

423.27 kcal

Fats

8.89 g

Protein

16.12 g

Recipe steps

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

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

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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,

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

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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 mo

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

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

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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.

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

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Spinach Tortelloni with Ricotta Cheese

Nutritional facts per serving

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Spinach Tortelloni with Ricotta Cheese

Nutritional facts per serving

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