Name: Tortelloni al Burro e Salvia (Tortelloni with Sage, Garlic and Butter)
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: 500 g (1 lb) fresh tortelloni; salt and pepper; 18-24 fresh sage leaves according to strength; 4 garlic cloves; 75 g (3 oz) unsalted butter; 100 g (3½ oz) parmesan cheese, grated

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
1 hr 15

Appears in

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

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.
Now put the saucepan inside a larger saucepan containing enough boiling water to come half-way up