The shop that supplies me with fresh pasta gave me three tortelli with potato filling, I thought of a recipe using chilli pepper, fragrant Tuscan herbs and my family's new oil.
Here are the ingredients for 3 tortelli, one portion, so based on how many you are, multiply the ingredients.
- 3 potato tortelli (purchased from your local store.)
- 3 teaspoons of new extra virgin olive oil, Il Cavallino
- 2 tablespoons grated parmesan
- 1/2 teaspoon Peperita Erbe
- 5 flakes of parmesan cheese cut with a truffle cutter
- 1 slice of bacon two parsley leaves
SAUCE TO PUT AT THE BASE OF THE TORTELLI:
Mix 1 tablespoon of parmesan with two teaspoons of EVO oil, until you obtain a creamy sauce, spread the creamy sauce on the bottom of the plate.
FOR THE CRISPY PARMESAN WAFFLE:
Heat a non-stick pan, mix a spoonful of parmesan cheese together with 1/2 teaspoon of Peperita Erbe in a cup, sprinkle evenly on the hot pan, lower the heat to medium. When the cheese has melted, use a spatula to remove it from the pan and turn it, brown it for a few seconds and remove by placing it on a cloth so that it cools and becomes crunchy.
CRISPY BACON:
Heat the non-stick pan very well, once hot arrange the slice of bacon until it has become crispy. Boil the ravioli, once cooked, drain them and place them on the cream cheese and EVO oil, arrange the parmesan flakes cut with the truffle cutter on top of the ravioli, break the parmesan wafer into small pieces and arrange the parmesan flakes on top, add two leaves of parsley and pieces of crispy bacon, season with a teaspoon of EVO oil and the dish is ready.
