Recipe for Spinach Tortellini with Ricotta Summer Herbs and Parmesan 
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Yield:
4
Ingredients:
Amount Ingredient
400 gm fresh ricotta cheese (the best you can find)
1/4 x clove of garlic
1/2 x dried red chilli
1 x salt and freshly ground black pepper
4 lrg handfuls of fresh basil picked and finely chopped
2 x handfuls of fresh marjoram or oregano picked and roughly chopped
2 x handfuls of fresh flat leaf parsley picked and roughly chopped
1 x handf fresh mint picked and roughly chopped
12 x good handfuls of freshly grated parmesan cheese to taste
455 gm spinach pasta (qv spinach pasta)
Instructions:
Instructions: Put the ricotta garlic chilli salt pepper most of the herbs and threequarters of the Parmesan into a bowl and lightly fork through.

Adjust the salt pepper parmesan and chilli to get a good balance.

This should be a very tight filling but full of flavour.

You can increase the flavour by pounding a quarter of the fresh herbs in a pestle and mortar.

The pounded herbs will also add a little colour to your mixture which is quite nice.

Fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 minutes until tender.

When they are cooked serve them in a bowl sprinkled with the remaining herbs small knobs of butter and the rest of the Parmesan.

Serves 4

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