Emilia-Romagna•gourmet

Tortelli Piacentini burro e salvia

An unusual historic filled pasta served with butter, sage and cheese.

Ingredients

Quantities are shown as originally provided.

400 g tortelli Piacentini filled with ricotta and spinach (or ravioli, tortellioni etc)
10 sage leaves (torn in half)
40 g melted butter
Grana Padano or Parmesan (as required)
salt (for pasta )
black pepper (to taste)

1
Put a pan of water water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again
2
Melt butter in a pan and add the sage leaves to it (the butter needs to foam)
3
Cook for just a short time, only enough to infuse the butter with the flavour of the sage.
4
Cook the pasta according to the instructions on the packet. Fresh pasta will cook very quickly.
5
Drain the pasta and put it in the pan with the butter and sage. Turn it over in the sauce.
6
Serve immediately with grated cheese and black pepper to taste.