Ricotta and spinach tortelloni with creamy mortadella and buffalo mozzarella, chopped pistachios and candied lemon

Blend the buffalo mozzarella for a few seconds, place it in a saucepan with the cream and milk and cook in a bain-marie for about twenty minutes, then pass it through a fine-mesh sieve and leave to cool.

Chop the mortadella, place it in the blender, add the buffalo cream, a pinch of salt and blend the mixture until smooth.

Dice a couple of slices of fresh mozzarella and mortadella into small cubes and set aside.

Cook the ravioli and meanwhile heat the sauce in a bain-marie.

Plate the ravioli, pour the creamy mortadella and buffalo mozzarella over the sides, add a few pieces of candied lemon and the diced mozzarella and mortadella.

The chef recommends:

I recommend a soft white wine or one with a thousand blue bubbles.