Anna Del Conte

Tortelloni al Burro e Salvia

Tortelloni with Sage, Garlic and Butter

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Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Pasta-lover's Cookbook
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

In northern Italy, the combination of sage, garlic and butter is as popular as is the combination of oil, garlic and chilli in the south. Both are quick, simple dressings, but they produce two fundamentally different sauces. This is the best dressing for spinach and ricotta tortelloni.

Ingredients

  • 18-24 fresh sage leaves according to strength
  • 4 garlic cloves
  • 75 g (3

Method

  1. Chop the sage leaves with two garlic cloves and put them in a fairly small saucepan with the butter. Lightly crush the other two garlic cloves with the flat blade of a knife and add them to the pan. Place the pan on the heat and cook until the butter has just melted.
  2. Now put the saucepan inside a larger saucepan containing enough boiling water to come half-way up