Spinach & Ricotta Filled Pasta with Sage Butter

  • Prep
    5 mins
  • Cook
    5 mins
  • Serves
  • Skill

The creaminess of Bertolli with Butter and the infusion of sage leaves is a simple but perfect combination for filled pasta dishes. This classic Italian sauce marries extremely well with filled pasta or with meat-filled tortellini, a speciality of Northern Italy.


  • 75 g Bertolli with Butter
  • 400 g ready-made fresh cappellacci filled with spinach & ricotta
  • 8 fresh sage leaves
  • 40 g Parmesan, freshly grated


  1. Bring a large saucepan of water to the boil.
  2. Drop in the cappellacci pasta and cook for a couple of minutes until they rise to the surface. Tip: use lightly salted water to cook pasta in.
  3. In the meantime, on a medium heat, melt Bertolli with Butter in a large frying pan with the sage leaves.
  4. Remove the cappellacci with a slotted spoon and add to the sauce with a little of the pasta water.
  5. Coat well, sprinkle with parmesan and serve immediately.