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Ingredients
100g smooth ricotta
50g grated Parmesan
½ bunch English spinach (wilted and chopped)
2 cloves of roasted garlic
1 tbsp freshly chopped parsley
A squeeze of lemon juice
3 tbsp of olive oil
1 sprig of lemon thyme
4 sheets of fresh pasta (cut into circles with a 10 cm pastry cutter)
Method
Mix together the ricotta, spinach, roast garlic, lemon thyme leaves and Parmesan and stir until all incorporated.
Place 1 tsp of spinach mix onto a pasta circle and fold in half, then fold in half again to form a tortellone shape.
Cook in lots of boiling salted water for 2 minutes (or until they float)
Pour the olive oil into a pan add the chopped parsley and lemon juice then toss in the cooked pasta and serve.
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