Ingredients
600 gr. of tortelloni
300 gr. of speck
500 gr. of courgette flowers
butter, salt
parmesan cheese

Preparation
Fry the courgette flowers in butter and add the diced speck.
Boil the buffalo tortelloni in plenty of sunny water for about 2 minutes and once drained, sauté them in the prepared sauce. You can now serve them and once at the table sprinkle them with parmesan cheese.