RICOTTA, ORANGE AND ALMOND TORTELLONI WITH BUTTER AND SAGE

    Ingredients (serves 2):

    250–300 g ricotta, orange and almond tortelloni

    40 g butter

    Sage leaves to taste

    Grated Parmigiano Reggiano to taste

     

    Method:

    Cook the tortelloni in plenty of salted water.

    Drain them and toss in a pan with butter and sage for a few minutes.

    Finish with grated Parmigiano.

    Ricotta, Orange and Almond Tortelloni with Butter and Sage — Mercato Albinelli, Modena
    Ricotta, Orange and Almond Tortelloni with Butter and Sage — Mercato Albinelli, Modena
    Ricotta, Orange and Almond Tortelloni with Butter and Sage — Mercato Albinelli, Modena