300 g (10 oz) pack fresh spinach and ricotta tortelloni
375 g (12 oz) pot fresh cheese sauce
1 teaspoon ground nutmeg
50 g (2 oz) fresh wholemeal breadcrumbs
50 g (2 oz) walnuts, roughly chopped
75 g (3 oz) blue cheese, very well crumbled
simple salad, to serve
Cook the tortelloni in a large saucepan of lightly salted boiling water for 3 minutes, or according to the packet instructions. Drain well, then return to the pan. Add the cheese sauce and ground nutmeg and heat through.
Transfer to a shallow gratin dish and level the top. Mix the breadcrumbs with the walnuts and blue cheese, then scatter over the pasta.
Cook under a preheated hot grill for 2–3 minutes until the top is golden and melted. Serve with a simple salad.