Ricotta and spinach Tortelli with butter and sage

Ricotta and spinach Tortelli with butter and sage

A tasty first course based on stuffed egg pasta. The preparation is really easy: the ideal recipe even for those who are beginners in the kitchen.

Ingredients for 4 people
Ricotta and spinach Tortelloni 250g
Salted butter 80g
Grated Parmesan 50g
Sage leaves 5-6 leaves
Salt and pepper to taste


(1) Melt the butter in a pan over a low heat until it begins to foam, add fresh sage previously washed and chopped.

(2) Cook the Tortelli in abundant boiling salted water respecting the times indicated on the package

(3) Drain them as soon as they rise to the surface of the pot and add them to the pan with the melted butter and sage sauce.

(4) Let it cook on a low heat for less than a minute, add the pepper and grated Parmesan cheese and serve. The taste of sage and melted butter will caress your palate for a unique experience.

Buon appetito!

Wine Pairing
We recommend to pair this dish with Frappato - Tenuta Bastonaca wine

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