Balanzoni with butter and sage
Among the simplest and most satisfying sauces for stuffed pasta from Emilia-Romagna is the classic pairing of butter & sage. Perfect in every season, from winter to summer, it pairs especially well with tortelli and ravioli filled with cheese or vegetables, but it is also an elegant touch to finish Bolognese Balanzoni. It is a pasta dough enriched with spinach, filled with ricotta, mortadella and, again, spinach, named after the famous Carnival mask.
Discover now how to prepare this simple recipe and bring a triumph of flavor to the table.
HOW TO PREPARE BALANZONI WITH BUTTER AND SAGE
Ingredients for 4 people:
- 2 packs of Bolognese Balanzoni Rossi fresh pasta
- 80 g of butter
- About ten sage leaves
- Salt, to taste
- Grated Parmigiano Reggiano, as desired
Preparation
- Bring a large pot of salted water to a boil and cook the Bolognese Balanzoni according to the instructions on the package.
- In a small saucepan, melt the butter together with the sage leaves.
- Drain the Balanzoni, place them in a serving dish, and drizzle with the melted butter and sage.
- Serve the Balanzoni with butter and sage immediately, accompanied by grated Parmigiano Reggiano on the side.