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  • Spinach Tortellini With Ricotta Summer Herbs And Parmesan

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    Spinach Tortellini With Ricotta Summer Herbs And Parmesan
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 400 gm fresh ricotta cheese (the best you can find)
    • 1/4 x clove of garlic
    • 1/2 x dry red chilli
    • 1 x salt and freshly grnd black pepper
    • 4 lrg handfuls of fresh basil picked and finely minced
    • 2 x handfuls of fresh marjoram or possibly oregano picked and roughly minced
    • 2 x handfuls of fresh flat leaf parsley picked and roughly minced
    • 1 handf fresh mint picked and roughly minced
    • 12 x good handfuls of freshly grated parmesan cheese to taste
    • 455 gm spinach pasta (qv spinach pasta)
    •     butter to serve

    Directions

    1. Put the ricotta garlic chilli salt pepper most of the herbs and threequarters of the Parmesan into a bowl and lightly fork through.
    2. Adjust the salt pepper parmesan and chilli to get a good balance.
    3. This should be a very tight filling but full of flavour.
    4. You can increase the flavour by pounding a quarter of the fresh herbs in a pestle and mortar.
    5. The pounded herbs will also add in a little colour to your mix that is quite nice.
    6. Fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 min till tender.
    7. When they are cooked serve them in a bowl sprinkled with the remaining herbs small knobs of butter and the rest of the Parmesan.
    8. Serves 4

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