Print Recipe Spinach and ricotta filling Serves: 50 tortellini Ingredients 300g cooked spinach, well drained 80g Ricotta 80g chunky cottage cheese 50ml Parmesan, grated 1 egg, lightly beaten pinch of ground nutmeg salt and freshly ground black pepper, to taste Instructions 1 Chop or process the spinach and place it in a mixing bowl. 2