TRUFFLE TORTELLONI WITH THREEE TOMATOES SAUCE
Ingredients to choose
For a single serve
  • SHEET OF FRESH PASTA FOR TORTELLONI
    70 g
  • CHAMPIGNON & BLACK TRUFFLE SAUCE
    30 g
  • BUFFALO MOZZARELLA CHEESE
    40 g
  • GRATED GRANA PADANO CHEESE
    15 g
  • FRESH RICOTTA CHEESE
    15 g
  • RED TOMATOES HALVES - LIKE FRESH
    40 g
  • SEMI-DRIED YELL CHERRY TOMATO
    25 g
  • SEMI-DRIED LONG TOMATOES
    25 g
  • EXTRAVIRGIN OLIVE OIL
    15 g
  • GARLIC
    3 g
  • SALT AND PEPPER
    Seasoning as required
  • 3 LEAVES OF BASIL
  • HOT PEPPER
    Seasoning as required
How to prepare it
PREPARATION TIME: 30 minutes
For the sauce:

1. Heat the olive oil with the garlic in a frying pan and toss the three types of tomatoes cut into strips in it for a few minutes
2. Turn off the heat and add chilli pepper and fresh basil

 For the tortelloni:

1. Chop the mozzarella, place in a strainer and leave to drain
2. Place the ricotta, the champignon and black truffle sauce and the grated cheese in a bowl and mix.
3. Add the chopped mozzarella and mix well
4. If the mixture is too soft add a sprinkling of breadcrumbs
5. Add the salt and leave to rest for 15 minutes
6. Roll out the sheet on a board and use a knife to cut it into squares of 10 cm per side.
7. Place a teaspoonful of the mixture in the centre of each square and then fold the square into a triangle, sealing the edges well and turning the corners in to form a ring
8. Cook the tortelloni in abundant boiling salted water and drain “al dente”
9. Dress the tortelloni with the three tomatoes sauce and serve immediately, piping hot
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