Spinach and ricotta filling

June 13, 2007 (Last Updated: January 11, 2019)

Spinach and ricotta filling

Serves: 50 tortellini


  • 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



Chop or process the spinach and place it in a mixing bowl.


Add the rest of the ingredients and mix well to combine.

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