Ingredients for 4 people
- 460 g Canuti Tortelloni Verdi al Caprino di Fossa
- 100g fresh pork sausage
- 200g Fiordilatte Mozzarella
- 200g fresh spinach leaves, washed and dried
- 200g Vesuvius tomatoes
- 1/2 small chilli
- 125ml extra virgin olive oil
- 1 shallot
- 1/2 garlic clove
Finely chop the shallot, chilli and garlic, and sauté in a pan with a little oil.
Add the fresh sausage after crumbling it into small pieces.
Sauté the ingredients and add the diced Vesuvius tomatoes. Continue cooking over high heat for 5 minutes.
Add the spinach leaves, salt to taste and cook over moderate heat for 15 more minutes.
Cook the CanutiTortelloni Verdi al Caprino di Fossa in abundant boiling salted water, drain and toss in a pan together with the sauce and the diced Mozzarella.
Garnish the serving dish with Mozzarella and a few diced Vesuvius tomatoes.