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
Preparation:
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.
