Mezzalune Quattro Formaggi al rosso
- Mezzalune Quattro Formaggi (ref. D24) - 7 pcs.
- Mascarpone Rosso-saus (ref. H23) - 150 g
- Sundried tomato in "mirepoix" - 3 to 5 pcs.
- Rucola (garnish) - 7 to 9 leaves
Reheat the frozen filled pasta in lightly salted boiling water for 5 minutes and drain.
Heat the sauce according to the instructions on the packaging.
Spread the Mascarpone Rosso sauce on the bottom of a warm plate, arrange the mezzalune on top and garnish with the sundried tomatoes and arugula.