Tortelloni with Butter and Sage with Balsamic Vinegar and Parmigiano Reggiano Wafer

Ingredients for 1 person:

7/8 Ricotta and spinach tortelloni

30g of Parmigiano Reggiano

Traditional Balsamic Vinegar of Modena PDO

Sage, as needed

Butter, as needed


Arrange the Parmigiano-Reggiano shavings on a pan, forming a circular shape, and cook over low heat. Once melted, flip the shape into a small bowl so that it takes its form as it cools down.

In a pot of boiling water, cook the tortelloni for 3-4 minutes.

Then stir-fry the tortelloni in a pan with melted butter.

Serve the dish by placing the tortelloni in the Parmigiano-Reggiano basket with two sage leaves and a drizzle with Traditional Balsamic Vinegar of Modena PDO.

In our shop we suggest:

- 10%

“Affinato” Traditional PDO Balsamic Vinegar of Modena

Original price was: 50.00 €.Current price is: 45.00 €.