- 200g pasta dough
- 200g mix cheeses
- 40g pesto sauce
- 120g butter
- 10g balsamic of Modena
- 10g fresh blackberry
- Cook the tortelli in boiling water, adding a tea spoon of Evo and cook for 45 mins.
- In another pan, put the butter with a small lush of vegetable stock.
- Create an emulsion, add the tortelli and let them gently get surrounded by the sauce.
- Ready for service with pesto sauce, touch of balsamic a slice of blackberries and final touch of micro herbs.