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