Tortelloni with Italian vegetables

Tortelloni with Italian vegetables

Ingredients

  • Tortelloni Ricotta e Spinaci (D71)
  • Green zucchini
  • Red peppers
  • Candied tomatoes
  • Pine nuts
  • Olive oil
  • Raw Italian ham
  • Soft thyme
  • Smoked coarse Salt

Preparation

  1. Make a tapenade with pre-roasted zucchini and peppers, along with confit tomatoes, pine nuts, and olive oil.
  2. Make chips from the Italian ham.
  3. Reheat the tortelloni for 3 minutes in lightly salted boiling water, then finish them in a hot pan with a little olive oil and soft thyme.
  4. Arrange the tortelloni with a quenelle of the tapenade, sprinkle broken pieces of Italian ham and smoked coarse salt over the top, and garnish.
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Tortelloni Ricotta e Spinaci

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