Tortelloni with Butter and Sage

Tortelloni with Butter and Sage are a dish from the Emilian tradition, simple yet rich in flavor. Here’s how to prepare them:

Ingredients for the Tortelloni (if homemade):

• 400 g soft wheat flour
• 4 eggs
• 300 g ricotta
• Nutmeg
• 50 g grated Parmigiano
• Salt to taste

Ingredients for the Sauce:

• 100 g butter
• A bunch of fresh sage leaves
• Salt
• Grated Parmigiano for serving

Preparing the Tortelloni:

1. Make the egg pasta by working the flour with the eggs and a pinch of salt. Once you have an elastic dough, let it rest covered for about 30 minutes.

2. Roll out the dough into a thin sheet and cut into squares about 5-6 cm on each side.

3. For the filling, mix the ricotta with the Parmigiano, a grating of nutmeg, and salt to taste.

4. Place a teaspoon of filling in the center of each pasta square and fold into a triangle or hat shape, sealing the edges well.

Preparing the Sauce:

1. Melt the butter in a pan and add the washed sage leaves. Let it infuse for a couple of minutes, until the butter is lightly golden.

Cooking the Tortelloni:

1. Cook the tortelloni in boiling salted water for a few minutes, until they rise to the surface.

2. Drain them gently and transfer to the pan with the butter and sage, mixing well.

Finishing and Serving:

1. Plate the tortelloni and sprinkle with plenty of grated Parmigiano.

Serve the tortelloni immediately while hot, and enjoy the harmony of the nutty melted butter with the aromatic touch of sage, which deliciously blends with the fresh ricotta and Parmigiano in the filling. Buon appetito!