1 loaf country-style bread or large white bloomer
extra virgin olive oil
1 garlic clove, finely chopped
400g/14oz fresh spinach
handful pine nuts
1 pack Giovanni Rana Fresh Ricotta & Tender Spinach Tortelloni
Heat oven to 180C/fan 160C/ gas 4. Thinly cut four slices of bread, brush with a little oil, then place on a baking sheet and bake in the oven until crisp.
Meanwhile, heat 1 tbsp oil in a frying pan, add the garlic and cook for a few mins. Toss in the spinach, fry for a couple of mins and season to taste. Set aside.
In a separate, clean pan, toast the pine nuts. In a large pan, bring plenty of water to the boil with 2 tbsp sea salt. When the water is boiling, add the Giovanni Rana Fresh Ricotta & Tender Spinach Tortelloni, gently simmer for 1 min, then drain.
Arrange the warm bread on each plate, then spoon the sautéed spinach and ricotta onto each slice. Spoon the tortelloni on top, sprinkle with the toasted pine nuts and serve straight away.