This is a classic Italian combination and when you taste it you’ll appreciate why it has survived the test of time. In the earlier recipe for homemade pasta, I was suggesting keeping a few sheets uncut in the freezer so you have the option of lasagne, ravioli or this very delicious tortelli.
Serves 2
200g homemade pasta sheets
Ricotta and spinach filling
100g baby spinach, blanched, drained really well between two plates and chopped
100g ricotta
25g parmesan, grated.
salt and black pepper
Sage and butter sauce
70g butter
6 sage leaves
20g parmesan, grated.
Start with the pasta sheets, lay the sheets out flat on the counter top, then with a 8cm cutter, cut circles 6/8 per serving, if you don’t have a cutter, use a glass or cup approximately the same size. Set aside while you make the filling.
Mix all the filling ingredients together and taste for seasoning. Place a spoonful of the filling in the centre of each round, don’t overload, brush a little water around the edge, then fold over to make a half moon shape, press to seal. Bring a large pot of salted water to the boil, then add the tortelli and cook for 5 minutes until cooked through.
At the same time, for the sauce, melt the butter in a large frying pan, add the sage leaves and about half a cup of the pasta water. Cook until the butter is melted. Using a slotted spoon remove the tortelli from the boiling water, add to sage and butter sauce and gently mix together.
Remove from the heat and serve with a sprinkling of grated parmesan.
