Ricotta and Spinach Tortellini with Bechamel Sauce

Hello! Here you have my recipe for today. I love pasta dishes, and tortellini is one of my favourite. Tortellini is a ring-shaped fresh egg pasta generally stuffed with cheese, vegetables or meat. I have used for this recipe tortellini stuffed with spinach and ricotta, a delicious Italian soft cheese. You can easily find fresh tortellini in supermarkets. It takes little time to prepare it, so let's cook and enjoy this traditional and healthy Mediterranean recipe.

Ingredients:

(Serves 4)

500 g of ricotta and spinach tortellini
500 ml milk
3 tablespoons of plain flour
Grated cheese
Extra virgin olive oil
Salt

Difficulty and cooking time:

Easy
Half an hour

Preparation:

Bring a large pan of salted water to the boil and gently lower in the tortellini.

Simmer for about 3 minutes, until the pasta is done but not floppy. Then drain it, refresh the pasta with cold tap water and place it on a baking tray.

To make the bechamel sauce put the extra virgin olive oil in a pot, reduce heat to low and add the plain flour.

Cook for a couple of minutes, stirring thoroughly until flour turns golden.

Pour in the cold milk, stirring thoroughly to prevent lumps.

Salt to taste, simmer for about 10 minutes stirring continuously.

Pour in the bechamel sauce into the baking tray with the pasta.

Sprinkle with grated cheese.

Preheat the oven to 200ºC and place the tortellini in the centre of the oven.

Cook for about 15 minutes using the grill too until the cheese turns golden brown.

Serve it very hot.

Enjoy this dish!
Hopefully see you soon.

María