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.
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
- Duration
- 45 minutes
- Difficulty
- 2
Ingredients
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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