Baked spinach and ricotta tortelloni.


I remember making this years ago,I made tortelloni and had a lot left over so I mixed with the tomato sauce and poured some milk,eggs and cheese on top and baked it. My family liked it and from that time I make the tortelloni and even ravioli this way.

Ingredients for 6 servings:

4 pkts tortelloni spinaci e ricotta

3 tablespoons tomato paste

2 cans polpa

1 chopped onion

3 cloves garlic chopped

dried oregano

dried rosemary

250 g chopped fresh or frozen spinach

2 eggs

1 tub or 200g ricotta

1 cup milk

grated cheese

Method:

Cook the tortelloni in lots of boiling salted water until al dente.

While the tortelloni are cooking,saute the  onions and garlic,add the tomato paste and cook for a few minutes.

Add the tomato polpa ,season with salt & pepper according to taste and add the herbs.

Let it simmer for about 10 minutes adding the chopped spinach.

Strain the tortelloni and mix in with the sauce.

Put the mixture in a greased oven dish.

In a jug or bowl mix the ricotta,milk,eggs and seasoning  and pour over the tortelloni mixture letting it seep through then add lots of grated cheese on top .

Bake in preheated oven 190 C until it firm .

 

One Response to Baked spinach and ricotta tortelloni.

  1. marlene vella says:

    Delicious!!!!!!!!!!!!!!!!!!

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