Spinach Tortellini With Ricotta Summer Herbs And Parmesan Recipe

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Servings: 4


Cost per serving $0.25 view details
  • 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


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 128g
Recipe makes 4 servings
Calories 359  
Calories from Fat 295 82%
Total Fat 33.35g 42%
Saturated Fat 21.12g 84%
Trans Fat 0.0g  
Cholesterol 102mg 34%
Sodium 267mg 11%
Potassium 122mg 3%
Total Carbs 4.16g 1%
Dietary Fiber 0.0g 0%
Sugars 0.31g 0%
Protein 11.57g 19%
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