Tortelli Piacentini burro e salvia
JacquiAn unusual historic filled pasta served with butter, sage and cheese.
No ratings yet
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Emilia-Romagna, Italian, Northern Italy
Servings 4
Calories 374 kcal
Ingredients
- 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
Instructions
- 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
- Melt butter in a pan and add the sage leaves to it (the butter needs to foam)
- Cook for just a short time, only enough to infuse the butter with the flavour of the sage.
- Cook the pasta according to the instructions on the packet. Fresh pasta will cook very quickly.
- Drain the pasta and put it in the pan with the butter and sage. Turn it over in the sauce.
- Serve immediately with grated cheese and black pepper to taste.
Prevent your screen from going dark
Notes
Grated truffles are also a very popular and tasty addition to this dish. Grate the fresh truffle over the pasta just before serving!
This recipe can also be used with other types of pasta such as tagliatelle or even spaghetti
This recipe can also be used with other types of pasta such as tagliatelle or even spaghetti
Nutrition
Calories: 374kcalCarbohydrates: 46gProtein: 14gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 69mgSodium: 573mgPotassium: 3mgFiber: 3gSugar: 3gVitamin A: 533IUCalcium: 192mgIron: 2mg
Keyword butter, filled pasta, fresh pasta, sage, tortelli
Tried this recipe?Let us know how it was!
Pages: Page 1 Page 2
ambrapassionecucina says
Complimenti, sei bravissima! Io sono piacentina e li cucino spesso! Se vuoi sbirciare la mia ricetta visita il mio blog!