Spinach Ricotta Tortelloni
Jarred tortelloni with a silky brown butter and sage sauce — the kind of weeknight dinner that tastes like you spent an hour in the kitchen but took 15 minutes. Nutty, aromatic, complete.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1 lb jarred spinach and ricotta tortelloni
- 4 tbsp butter
- 8 leaves fresh sage leaves
- 2 cloves garlic cloves, thinly sliced
- ½ lemon lemon (zested and juiced)
- ½ cup Parmigiano-Reggiano, grated
- ¼ tsp red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a boil. Add tortelloni and cook until they float, then 1 minute more, ~4 minutes total.
- 2
While pasta cooks, melt butter in a large skillet over medium heat. Add sage and garlic, stirring constantly until fragrant, ~90 seconds.
- 3
Keep stirring the butter—it will foam and turn golden-brown with toasted bits at the bottom, ~2 more minutes. Don't let it burn.
- 4
Reserve 1 cup pasta water. Drain tortelloni and add to the butter sauce with lemon juice and red pepper flakes.
- 5
Toss gently, adding pasta water 2 tablespoons at a time until the sauce coats each tortelloni and looks glossy.
- 6
Divide between bowls. Top with lemon zest, Parmigiano-Reggiano, and a pinch of red pepper flakes. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- microplane (for lemon zest)
- measuring spoons
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