Fresh tortelloni with buffalo mozzarella and tomatoes

Preheat the oven to 200 ° C.

Clean the garlic and cut finely. Wipe the mushrooms with kitchen paper and halve the large mushrooms from the melange. Wash the cherry tomatoes.

Mix the mushrooms with the cherry tomatoes on the branch, garlic, fennel seed, oil, pepper and salt.

Spread over a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes.

Meanwhile, bring a large pan of water with salt, if necessary, to the boil. When the water boils, add the pasta, bring back to the boil and cook for 6 minutes until al dente.

Meanwhile, take out the leaves of the sprigs of mint, put the oil in a high beaker and puree with the stick mixer. Season with (freshly ground) pepper.

Spoon the pasta into deep plates and spread the vegetables over it. Tear the burrata into pieces and sprinkle with the mint oil.