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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
8 SAGE LEAFS THINLY CUT
FRESHLY GRATED PARMIGIANO REGGIANOTO, AS NEEDED
INGREDIENTS FOR PASTA
1 LB. RICOTTA AND SPINACH TORTELLONI OR RAVIOLI
WATER TO BOIL THE PASTA
SALT TO TASTE
RECIPE
PUT THE WATER TO BOIL
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.
WHEN THE WATER BOILS, ADD THE SALT AND PUT THE TORTELLONI TO BOIL, AS LONG AS DIRECTED.
DRAIN THE TORTELLONI SLOWLY AND ADD THEM TO THE BUTTER. STIRR GENTLY.
SERVE HOT WITH EXTRA FRESH SAGE, IF YOU LIKE, AND FRESHLY GRATED PARMIGIANO REGGIANO
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES