Ricotta and spinach tortelloni with burrata cheese and gazpacho sauce


12 Tortelloni ricotta and spinach
200 g burrata pugliese
50 g fresh spinach

For the Gazpacho sauce:
200 g red and yellow bell peppers
100 g cucumbers
300 g cherry tomatoes
1 Tropea red onion
100 g stale bread crumbs
1 clove of garlic
40 g white wine vinegar
Evo oil to taste
salt to taste
black pepper to taste.


In a large bowl place bread crumbs with oil, wine vinegar, garlic, salt and black pepper. Cut the peppers into small pieces and clean them of seeds. Peel and slice the cucumber into rounds. Cut the cherry tomatoes into four and the red onion into fine julienne. Combine all the vegetables inside the container with the bread and let stand in the refrigerator for 12 hours. At the end of this time, blend the mixture and sieve until a smooth sauce is obtained. Clean the spinach and blanch it in boiling water. Cool and whisk to obtain a smooth cream. Cook Tortelloni in boiling salted water 4/5 minutes. 

Spread the gazpacho sauce on the bottom of the plate, garnishing it with salsa verde. Lay the Tortelloni on top of the sauce and top the dish with burrata cheese and a few fresh spinach leaves.

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