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.
