Ricotta and spinach tortelli with crumbled spicy gorgonzola

Ricotta and spinach tortelli with crumbled spicy gorgonzola, red pepper cream and fresh marjoram

A tasty pepper cream base holds the tortelli with ricotta and spinach. The spicy Gorgonzola sprinkle adds a teasing temptation.


  • 500 g ricotta and spinach tortelli
  • 2 red peppers
  • 200 g spicy gorgonzola
  • Fresh marjoram
  • Evo oil
  • Salt
  • Black pepper


Wash the peppers and transfer to a baking tray covered with greaseproof paper. Preheat the oven to 180° and roast for 20 minutes. Once done, leave to cool, peel, remove the seeds and the white veins, and transfer to the blender. Add 4 tablespoons of evo oil, a pinch of salt and ground black pepper. Whisk everything until the cream is smooth. Once ready, set aside.
Meanwhile, cook the tortelli in abundant salted water according to the packet instructions. Season in a bowl with a drizzle of olive oil and set aside.
Start composing the dish. On the base, spoon some pepper cream, the tortelli, the crumbled spicy gorgonzola and garnish with fresh marjoram. Serve immediately.

Quick recipes by Gianpiero Cravero

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