Tortelloni with blue cheese and mixed mushrooms

Name: tortelloni with blue cheese and mixed mushrooms
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g mushrooms for pasta; 2,5 el traditional olive oil; 500 g fresh tortelloni zucca e salvia (pumpkin sage); 75 g arugula; 150 g gorgonzola

Fresh tortellini filled with pumpkin and sage, with mushrooms, gorgonzola and arugula.

Ingredients

400 g mushrooms for pasta
2,5 el traditional olive oil
500 g fresh tortelloni zucca e salvia (pumpkin sage)

75 g arugula
150 g gorgonzola

Directions

Bring a generous pot of water to the boil. Cut the mushrooms into pieces.
Heat the olive oil in a frying pan and fry the mushrooms for 7 minutes on medium heat. Meanwhile, cook the tortelloni 6 min. Cooked.
Divide the arugula over 4 plates. Scoop out the pasta with a slotted spoon and spread over the rocket. Spoon the mushrooms.
Divide the gorgonzola into pieces, drizzle with the olive oil and season with some pepper.