Whoever has a stuffed tortellini has a treasure. Better if he has them fresh and homemade, obviously, but we are not going to be more ‘papists’ than the Pope in this easy and simple recipe that has been on the menus of Italian restaurants for decades.
Baptized as donkey and sage tortellini (with butter and sage), the speed of preparation, the almost zero need to prepare the sauce and the good couple that make the lactic counterpoint of the butter with the herbaceous aroma of the aromatic take care of solve a winning dish in minutes.
You can do it with tortellini, as we recommend, but it can also be any other fresh stuffed pasta that you have on hand or that you have bought in the supermarket, because they will be just as good.
The only secrets of the recipe are that the butter is good, that sage be fresh and that we respect the ‘al dente’ concept as far as possible so that the bite is as truly Italian possible.
If you have eight minutes, you have an impeccable recipe with which to crown yourself and that you can solve with any fresh and stuffed tortellini that you have at home. In this case we use this type of pasta, but you can use the stuffed pasta that you like the most.
They could also be ravioli, agnolotti, anolini, marubini, tortelli or any other example, but it is important that it be fresh pasta.
To start the recipe we have to heat plenty of salted water in a tall saucepan. When it comes to a boil, add the pasta, which we will cook for about three minutes, enough so that it is slightly taut, Well, we’ll finish cooking it later.
Remove the pasta from the pan, set aside and melt the butter in a skillet over medium heat, add the sage and we sautéed the tortellini. Add the cooking water, season with salt and pepper and butter the sauce until it begins to bind.
We serve immediately, grating —if we want— a little Parmesan or Pecorino cheese on top of our tortellini.
Kitchen Craft Strainer, Drainer, Stainless Steel, Double Handle, 24 cm
With what to accompany the tortellini with butter and sage
Just as versatile to become the first dish of a dinner or lunch, these tortellini hardly require work in the kitchen, so they could be the kings of a single dish for a light day. We could also round off the experience, if we wanted, with a good homemade tomato sauce.
How is a first quite powerful, We could accompany for the rest of the table of our Italian evening with a caprese salad based on mozzarella and tomato, which we also solve very quickly, or the alternative at the cost of this burrata with dried tomatoes.
In DAP | Carbonara sauce recipe: this is how the Italians do it (with video included)
In DAP | The authentic bolognese sauce recipe