Bring a large pot of salted water to a boil, add tortellini and cook until al dente.
Meanwhile heat the ricotta cheese and milk in a pot, stirring.
Mince the aromatic herbs and add to the ricotta. Remove from heat.
Drain the tortellini well and season with the sauce. Serve hot.
Tortellini Pasta with Aromatic Herbs
Serves four:
500g Spinach and Ricotta Tortellini
300g ricotta cheese
100ml milk
1 pinch minced garlic
1 pinch grinded chili
1 tsp. rosemary
1 tsp. thyme
2 tsp. marjoram
4 sage leaves
4 basil leaves