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Massimo Spigaroli's tortellini recipe celebrates classic Italian flavours, with the tender pasta parcels packed with ricotta, Parmesan and a mixture of Mediterranean herbs (the chef recommends basil, rosemary and oregano). A buttery Parmesan glaze finishes the pasta off to perfection, while lightly fried asparagus, broccoli and spinach add colour and flavour to the plate. To make this meat-free starter fully vegetarian swap the Parmesan for a hard cheese made with vegetable rennet.
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