Ricotta and spinach tortelli with crumbled spicy gorgonzola

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.

Crepes filled with sweet Gorgonzola PDO, caramelised onions, speck and herbs