Ricotta tortelloni with butter and sage
The delicacy of a filling made with fresh ricotta meets the simple yet tasty flavour of butter and sage, giving life to a timeless classic.
PREPARATION: 10 min
COOKING: 5 min
TOTAL TIME: 15 min
SERVINGS: 4
INGREDIENTS
- 500 g of ricotta tortelloni
- 50 g of butter
- Parmigiano Reggiano to taste
- Salt to taste
- Black pepper to taste
PREPARATION
Bring a pot with plenty of salted water to the boil, in which we will drop our tortelloni, leaving them to cook for about 3/4 minutes.
In the meantime, melt the butter in a saucepan over a gentle heat and add the well-washed and dried sage leaves.
Drain the tortelloni and toss them in the pan with the sauce. Sprinkle with grated parmesan to taste, adjust with salt and pepper and plate up.
