TRICOLOR RICOTTA AND SPINACH TORTELLONI

Procedure

Place a large pot with plenty of salted water on the stove and bring to the boil.

Meanwhile, in a non-stick pan, heat a couple of tablespoons of extra virgin olive oil with a clove of garlic and let it brown.

Add the halved cherry tomatoes to the pan and remove the garlic.

Let it cook for about 57 minutes, until they become soft and begin to release their juices.

Add salt and fresh basil leaves.

While the sauce is cooking, immerse the ravioli in boiling water and cook for three minutes.

Once ready, we drain them with a slotted spoon and add them directly to the pan.

Mix gently to coat the ravioli well with the sauce, sprinkle with grated Parmesan cheese.

We place them on serving plates, adding the stracciatella and chopped pistachios.

This dish is perfect for a quick but tasty meal and will surely make a great impression on your table!

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