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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, tortellini with sage & pancetta butter. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

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 get started with this recipe, we have to 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:
  1. Take 400 g spinach & ricotta tortellini
  2. Make ready 1 tbsp olive oil
  3. Make ready 100 g diced pancetta
  4. Make ready 3 cloves garlic
  5. Prepare 2 tbsp sage
  6. Take 1/2 tbsp chilli flakes
  7. Take 25 g butter
  8. 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:
  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 this up for this special food tortellini with sage & pancetta butter recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!