Ricotta and spinach tortelli with scallops, crispy bacon and mint

INGREDIENTS FOR 2 SERVINGS:

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.