Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tortellini with sage & pancetta butter. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Tortellini with sage & pancetta butter is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Tortellini with sage & pancetta butter is something which I’ve loved my whole life. They are nice and they look wonderful.
Preparation Wash sage and dry well. Bring a large pot of salted water to a boil. There's nothing more rewarding then making your own pasta from scratch, but even if you buy ready made fresh pasta sheets, making your own tortellini is.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tortellini with sage & pancetta butter using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tortellini with sage & pancetta butter:
- Make ready 400 g spinach & ricotta tortellini
- Prepare 1 tbsp olive oil
- Make ready 100 g diced pancetta
- Get 3 cloves garlic
- Take 2 tbsp sage
- Prepare 1/2 tbsp chilli flakes
- Get 25 g butter
- Get 20 drops soy sauce
Picture this: Pavaratti softly playing in the background, candlelight, a good bottle of Italian wine, a floured kitchen, and the best stuffed tortellini you could ever imagine. Rich, creamy tomato sauce seasoned with onions and sage and served over cheese tortellini pasta. 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. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame.
Instructions to make Tortellini with sage & pancetta butter:
- 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.
Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. Melt butter in separate pan, add sage, stir well. Drain tortellini, place in serving dish. Try the unique taste of your creations! Tortellini are ring-shaped pasta originally from the Italian region of Emilia (in particular Bologna and Modena).
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