Ricotta Tortellini Recipe with Spring Vegetables
Massimo Spigaroli's tortellini recipe celebrates classic Italian flavours, with the tender pasta parcels packed with ricotta, Parmesan and a mixture of Mediterranean herbs (the chef recommends basil,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 500g of 00 flour
- 3 eggs, plus extra for sealing
- water
- salt
- 400g of ricotta
- 50g of basil, rosemary and oregano
- 2 tsp butter, melted
- 150g of Parmesan, grated
- 1 egg
- 1 pinch of nutmeg
- pepper
- 200g of asparagus
- 150g of long stem broccoli
- 100g of spinach
- 100g of butter
- 100g of Parmesan
- 100g of butter, melted
- 150g of ricotta
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