Tortelloni butter and gold
Tortelloni di Pasta Fresca Rossi are a bronze-drawn egg pasta filled with ricotta and spinach. A perfect combination of flavour and delicacy. If you don’t want to season them with the most classic of recipes — butter and sage— you can try a valid alternative, perfect for Sunday lunch, but at the same time very simple and quick: Tortelloni Burro e Oro. This is another preparation typical of Emilia Romagna, where “gold” stands for “tomato”.
Find out now how to prepare this easy and delicious recipe.
HOW TO MAKE BUTTER AND GOLD TORTELLONI
Ingredients for 4 people:
- 2 packs of Tortelloni with Ricotta and Spinaci Pasta fresca Rossi
- 250 gr of peeled tomatoes
- 150 gr of butter
- Nutmeg qb
- Salt to taste.
Preparation
- Bring a pot of salted water to a boil.
- For the sauce, put the butter cut into small pieces, the peeled tomatoes in a pan and let it cook.
- Adjust the sauce to salt and blend with the minipimier.
- Cook the tortelloni as directed on the package.
- Season them with the butter and gold sauce.
- If you like, you can top the dish with a grated nutmeg.