Cured ham Tortellini with butter and sage

Tortellini, the iconic stuffed pasta from Italy’s Emilia-Romagna region, takes centre stage in this elegant yet simple dish. Cured ham Tortellini with butter and sage is a celebration of rich, comforting flavours, where delicate pasta parcels are enveloped in a golden, sage-infused butter sauce. The dish is a perfect example of Italian culinary philosophy – transforming a handful of high-quality ingredients into a meal that feels both luxurious and homy. The nutty aroma of sage, the savory depth of prosciutto, and the richness of butter come together to create a symphony of flavours that is sure to delight. Whether served as a quick weeknight dinner or a special occasion dish, this recipe is a timeless classic that embodies the heart and soul of Italian cooking.

Ingredients:

  • De Angelis’ cured ham Tortellini 250gr

  • Unsalted butter 2 tablespoons

  • Sage leaves 5 

  • Salt & Pepper

  • Grated Parmigiano Reggiano cheese

The recipe begins with cooking De Angelis’ cured ham Tortellini in a pot of boiling salted water until al dente according to packet instructions.  While the pasta cooks, melt two tablespoons of butter in a large skillet over medium heat. Add a handful of fresh sage leaves to the butter, allowing them to crisp slightly and infuse the butter with their earthy aroma. 

Oonce the Tortellini are cooked, drain them and add them to the skillet with the sage-infused butter, tossing gently to coat the pasta evenly. For an extra layer of flavour, incorporate a splash of the pasta cooking water to create a silky, emulsified sauce. 

To finish, season with freshly ground black pepper and a sprinkle of grated Parmigiano-Reggiano cheese for a touch of nutty richness. Serve the dish immediately, garnished with additional sage leaves for added depth.

Back to blog