Open ravioli with scallops, tomato and ricotta

Difficulty: Low
Preparation time: 30 min
Doses for: 4 people

Ingrediants
1 pack of lasagna
Ready-made organic cherry tomato sauce
Scallops
Leek 1
Olive oil to taste
Brandy
Thyme to taste
Salt and Pepper To Taste
Ricotta salata

Preparation
The strong taste of salted ricotta meets the delicate organic cherry tomato sauce for a first course designed for a dinner with friends. Take the lasagna and cook it in lightly salted water; with a slotted spoon pass them in cold water and oil to prevent them from sticking together.

Cut the scallops into pieces and put them in a pan with oil and leek, salt and pepper; add the organic cherry tomato sauce, chopped thyme and a little brandy for a quick flambé.

To serve, cut the lasagna into rectangles, place the fish sauce on the plate, over a rectangle of pasta, a little more fish sauce and another rectangle of pasta. Finish with a spoonful of fish sauce and some strips of salted ricotta.

Enjoy your meal!