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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tortellini with sage & pancetta butter. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tortellini with sage & pancetta butter is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Tortellini with sage & pancetta butter is something which I’ve loved my entire life. They’re nice and they look fantastic.

Preparation Wash sage and dry well. Bring a large pot of salted water to a boil. Add the pasta to the butter and sage mixture; add some of the reserved pasta water, and toss over low heat until the water 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 it.

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. Prepare 100 g diced pancetta
  4. Take 3 cloves garlic
  5. Take 2 tbsp sage
  6. Get 1/2 tbsp chilli flakes
  7. Make ready 25 g butter
  8. Get 20 drops soy sauce

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. Fresh tortellini made from a mixture of all-purpose flour and subtly sweet chestnut flour, then stuffed with pungent, savory chestnut purée and fluffy ricotta. Melt butter in separate pan, add sage, stir well. Drain tortellini, place in serving dish.

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.

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