Tortelloni With Butter And Sage
2 Servings
INGREDIENTS:
8.8 Ounces Ricotta And Spinach Tortelloni
3 Tablespoons Butter
Fresh Sage
1/4 Cup Fresh Grated Parmesan Cheese
DIRECTIONS:
Melt butter in a nonstick skillet. Add the sage. Let cook until light golden. Cook the tortelloni in salt water as directed. Drain. Add to the melted butter. Sprinkle with parmesan. Serve.