Tortelloni ricotta and spinach with cream-and-speck sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

• 250 g of Tortelloni Pagani ricotta and spinach
• 2 slices of speck
• 200 ml of cream
• extra-virgin olive oil
• slat and cheese

Preparation:

Cook the Tortelloni in a large pot with plenty of slightly salted water. In a non-stick pan fry the oil, add the speck cut into small pieces and gently brown for a few minutes. When the Tortelloni are cooked, add the cream and Tortelloni with the sauce, mixing well and sprinkling with plenty of grated cheese (Grana Padano or Parmigiano Reggiano).

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.