Ricotta and spinach tortelli with scallops, crispy bacon and mint


250g of Tortelli Ricotta and Spinach Oro del Territorio

100g of scallops (without shell)

30g of bacon

Butter, mint, salt, pepper to taste

In a pan, cook the bacon cut into strips or cubes to make it crispy. Melt a little butter and season the scallops slowly with a few mint leaves. Cook the tortelli in abundant salted water, drain and put them in the pan with scallops and bacon.

Variation: if you like, serve with a delicate mint sauce.