TIP! Fresh ricotta is available from the deli counter of supermarkets. Three cheese tortellini can be replaced with any other type of tortellini filling or ravioli. Liquid quantity may vary.Â
Ingredients
Method
Squeeze excess liquid from spinach. Place spinach in a large bowl with ricotta, onions and parmesan. Mix well.Â
Place tortellini in an oiled, large ovenproof dish (10-cup capacity). Drop spoonfuls of ricotta mixture over top.Â
Dissolve stock cube in ½ cup boiling water in a large, heatproof jug. Add cream, mustard, garlic and 1 ½ cups cold water. Whisk well. Pour over tortellini mixture. Sprinkle with mozzarella.Â
Cook, uncovered, in a moderate oven (180C) for about 35 minutes, or until pasta is tender and most of the liquid has been absorbed. Remove. Stand for 5 minutes before serving.