Tortellini with sage & pancetta butter. Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts. Preparation Wash sage and dry well. Bring a large pot of salted water to a boil.

Pumpkin Tortelloni with Sage and Pumpkin Seeds. Tortellini are ring-shaped pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth (in brodo di cappone). You can cook Tortellini with sage & pancetta butter using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tortellini with sage & pancetta butter

It's 400 g of spinach & ricotta tortellini.
You need 1 tbsp of olive oil.
It's 100 g of diced pancetta.
Prepare 3 cloves of garlic.
You need 2 tbsp of sage.
Prepare 1/2 tbsp of chilli flakes.
It's 25 g of butter.
Prepare 20 drops of soy sauce.

Sage is a herb I really don't use often enough, and every time I cook with it I always vow to use it more. Serve this buttery tortellini with a big side salad to make sure you're getting your veggies in! Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. To serve, spoon the sage butter over the tortellini and scatter over the roasted pine nuts and hazelnuts.

Tortellini with sage & pancetta butter instructions

Boil the tortellini, don’t forget to salt the water. Boil for 1 minute less than the packet suggests..
Drain the tortellini. Keep 1/4 cup of tortellini water..
Fry the pancetta in the olive oil, ensuring it doesn’t stick..
Slice the garlic. Add to the frying pan. As soon as garlic starts browning, add the tortellini water..
Add the sage, chilli flakes and black pepper, cook for 1-2 minutes don’t let them burn. Add the tortellini back into the frying pan..
Add the butter. Keep mixing to ensure all the tortellini is covered with the sage butter..
Plate the tortellini. Put 10 drops of soy sauce over each plate of tortellini before serving..

Make the pasta: In a large bowl, add the all-purpose flour, chestnut. Squash tortellini is a typical recipe of the Piacenza and Mantova area; a very particular taste that blends the sweet flavor of squash with the delicate taste of butter and sage. Rich, creamy tomato sauce seasoned with onions and sage and served over cheese tortellini pasta. Melt butter in separate pan, add sage, stir well. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame.