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