- Tortelloni Ricotta e Spinaci (D71) 200 g
- Mascarpone Rosso sauce (H25) 130 g
- Chicken fillet cubes 100 g
- Broccoli florets 100 g
- Grated cheese 50 g
- Olive oil 1 tbsp
- Salt and pepper
Mix the frozen Tortelloni Ricotta e Spinaci with the cold sauce, the raw broccoli florets and the pre-fried golden brown chicken cubes. Season to taste with salt and pepper. Place everything in an oven dish, cover generously with grated cheese and heat/au gratin at 180° C for 20 to 25 minutes (adjust cooking times and/or GN size for large quantities, so that the gratin is perfectly prepared). Arrange the gratin on plates or put the oven dish on a plate.