Homemade Tortellini in Butter Sage Sauce – Cucina Cipoletti
A timeless recipe made for slow Sunday cooking and springtime gatherings.
Ingredients
- 2 Cups “00” flour (or all-purpose if needed)
- 3 large eggs
- A pinch of salt
- A drizzle of Cucina Cipoletti extra virgin olive oil (optional, for elasticity)
- 1 cup whole milk ricotta
- ½ Cup finely grated Parmigiano Reggiano
- Zest of 1 lemon
- A few grates of nutmeg
- Salt and freshly cracked pepper, to taste
- 6 Tbsp unsalted butter
- A generous handful of fresh sage leaves
- Salt to taste
- Freshly grated Parmigiano Reggiano, to finish
- Cucina Cipoletti extra virgin olive oil, for drizzling
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