Tortellini with sage & pancetta butter
Tortellini with sage & pancetta butter

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tortellini with sage & pancetta butter. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tortellini with sage & pancetta butter is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Tortellini with sage & pancetta butter is something which I’ve loved my whole life.

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 particular recipe, we must first prepare a few ingredients. You can have tortellini with sage & pancetta butter using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tortellini with sage & pancetta butter:
  1. Take 400 g spinach & ricotta tortellini
  2. Prepare 1 tbsp olive oil
  3. Make ready 100 g diced pancetta
  4. Make ready 3 cloves garlic
  5. Make ready 2 tbsp sage
  6. Take 1/2 tbsp chilli flakes
  7. Make ready 25 g butter
  8. Make ready 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:
  1. Boil the tortellini, don’t forget to salt the water. Boil for 1 minute less than the packet suggests.
  2. Drain the tortellini. Keep 1/4 cup of tortellini water.
  3. Fry the pancetta in the olive oil, ensuring it doesn’t stick.
  4. Slice the garlic. Add to the frying pan. As soon as garlic starts browning, add the tortellini water.
  5. 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.
  6. Add the butter. Keep mixing to ensure all the tortellini is covered with the sage butter.
  7. 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).

So that’s going to wrap it up for this exceptional food tortellini with sage & pancetta butter recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!