Ingredients
- FILLING
- 650 g (1 lb 7 oz) ricotta cheese
- pinch of ground nutmeg
- 100 g (1 cup) grated Parmesan cheese
- 1 egg
- 600 g (1 lb 5 oz) broccoli, trimmed into florets
- 500 g (1 lb 2 oz) cheese-filled tortellini
- 3 eggs
- 1 quantity béchamel sauce
- 1½ tablespoons tomato paste (purée)
- 150 g (1 cup) grated mozzarella cheese
- 4 tablespoons grated Parmesan cheese
Method
1. To make the filling, mash the ricotta with a fork, or pass through a food mill (do not use a blender or food processor). Mix in the nutmeg and salt and pepper. Add the Parmesan, then mix in the egg. Set aside.
2. Preheat the oven to 180°C (350°F/Gas 4) and grease a large deep casserole dish. Bring a large saucepan of water to the boil. Add the broccoli florets and a teaspoon of salt and simmer for 3 minutes. Remove the broccoli with a slotted spoon and set aside. Stir the tortellini into the boiling water and then gently lower in the eggs. Cook until the pasta is al dente, drain and rinse under cold water. Take out the eggs after about 6 minutes when they are hard-boiled, remove the eggshells and slice thinly.
3. Put half of the béchamel sauce into a large bowl and stir in the tomato paste. Add the tortellini and toss to coat. Pour half of this mixture into the casserole dish. Spread half of the ricotta filling over it, then top with half the egg slices. Layer all the broccoli on top of this, pressing it in firmly, then spoon the remaining plain béchamel sauce over the top. Sprinkle with the mozzarella. Finish with a final layer of tortellini, the remaining egg slices and finally the rest of the ricotta filling.
4. Sprinkle the Parmesan over the top and bake for 30-40 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
