This is a wonderful vegetarian dish or even a quick weeknight stew for the family. It works as a side dish and as a meal on its own.
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