Ingredients
1/2 lb. fresh spinach and ricotta tortelloni
4 green onions, chopped
1/2 tsp. nutmeg
1/2 tsp. fennel seeds
1 tblsp. olive oil
1/4 lb. fresh baby spinach
1/4 lb. green beans, trimmed and cut to 1 inch pieces
quart of vegetable stock
salt and pepper
grated parmesan
Preparation
Heat olive oil in a large pot.
Fry onions, fennel seeds and nutmeg until onions are softened.
Add hot vegetable stock, carefully.
Boil spinach for three minutes.
Add green beans and tortelloni.
Boil for two minutes.
Season well and serve with grated parmesan.
