Tortelli with butter and sage
It’s a fact. The best topping for filled pasta is simplicity! Tortelli, served with a butter and sage sauce perfectly enhances the authentic flavours of the dish, with its fresh rustic pasta, rolled out with a rolling pin, and a cheese and fresh parsley filling. During our course, you’ll learn how to fold the tortelli into the traditional half-moon shape as Artusi intended and prepare the filling. While it may seem simple, preparing a good butter and sage sauce requires a few key techniques to achieve perfection.
Ideal for elegant dinners and special lunches, tortelli with butter and sage will charm your guests with their delicate flavours.
- Duration
- 45 minutes
- Difficulty
- 2
Ingredients
For the tortelli filling (to season at least 400g of pasta dough):
- 300g ricotta
- 100g grated Parmigiano Reggiano cheese aged 24 months
- 2 eggs (if necessary)
- 1 small bunch of parsley
- Nutmeg to taste
- Salt and pepper to taste
For seasoning:
- 1 bunch of sage
- 120g of butter
Tools
- cutting board
- kitchen spoon
- Ladle
- non-stick pan
- pasta cooker
- ramina
Start Cooking
Lesson 1
1. Pasta Dough
Lesson 2
2. Preparation of the filling
Lesson 3
3. Cutting the Tortelli
Lesson 4
4. Cooking and Plating
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