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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN COOKING TIME: 5 MIN SERVINGS: 4 COST: LOW
1/2 STICK (1/4 CUP)(50 GR.) UNSALTED BUTTER
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8 SAGE LEAFS THINLY CUT
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FRESHLY GRATED PARMIGIANO REGGIANOTO, AS NEEDED
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INGREDIENTS FOR PASTA
1 LB. RICOTTA AND SPINACH TORTELLONI OR RAVIOLI
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WATER TO BOIL THE PASTA
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SALT TO TASTE
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RECIPE
PUT THE WATER TO BOIL
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IN A LARGE FRY PAN, OVER MEDIUM HEAT, MELT THE BUTTER. WHEN THE BUTTER MELTED, ADD THE SAGE, COOK HALF A MINUTE (VERY LITTLE) AND TURN OFF THE HEAT.
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WHEN THE WATER BOILS, ADD THE SALT AND PUT THE TORTELLONI TO BOIL, AS LONG AS DIRECTED.
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DRAIN THE TORTELLONI SLOWLY AND ADD THEM TO THE BUTTER. STIRR GENTLY.
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SERVE HOT WITH EXTRA FRESH SAGE, IF YOU LIKE, AND FRESHLY GRATED PARMIGIANO REGGIANO