| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 375 |
g |
Frozen chopped spinach; (12oz) |
| 1 |
ts |
Nutmeg |
| 1 |
|
250 gram tub ricotta cheese |
| 150 |
ml |
Vegetable stock; (1/4pint) |
| 125 |
g |
Parmesan cheese; grated (4oz) |
| 2 |
|
250 g packs fresh cheese and garlic |
|
|
; tortellini |
| 2 |
|
250 g packs fresh cheese & garlic |
|
|
; tortellini |
INSTRUCTIONS
1. Heat the oil in a saucepan, add the onion, garlic and spinach and cook
for 8-10 minutes, stirring occasionally until the spinach is defrosted.
2. Add the nutmeg, ricotta cheese, vegetable stock and half the parmesan
and cook for a further 4-5 minutes.
3. Cook the cheese and garlic tortellini following pack instructions.
4. Drain the pasta, gently reheat the sauce and combine the two.
5. Spoon into an ovenproof dish and sprinkle with the remaining cheese.
6. Place under a preheated moderate grill for 3-4 minutes, until golden.
Converted by MC_Buster.
NOTES : Delicious and easy dish with the classic combination of spinach and
ricotta cheese.
Converted by MM_Buster v2.0l.
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