Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Ravioli Mozzarella e Pomodoro con Salsiccia
Ravioli Mozzarella e Pomodoro con Salsiccia

Ingredients
- Ravioli Mozzarella e Pomodoro – 3 pcs
- Napolitana sauce – 100 gr
- Salsiccia – 1 pc
- Burratina – 1 ball of 50 g
- Chopped shallot – 10 g
- Chopped garlic – 1 clove
- Salt and pepper
- Basil (garnish)
- Coppa chips (garnish) – 1 pc
Preparation
- Remove the meat from the sausage and fry it together with the chopped shallot and garlic until golden brown.
- Heat the Napolitana sauce according to the instructions on the package.
- Reheat the ravioli in lightly salted boiling water for 5 minutes.
- Break the coppa chips into small pieces and roll the burratina in them.
- In a warm deep plate, cover the bottom with sauce, add the meat and ravioli, and place the coppa-wrapped burratina on top. Garnish with basil leaves.
Cold preparation: follow the steps above and allow the ingredients to cool before placing them in a tray. You don’t need to heat the ravioli; just let it thaw.