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Spinach & Ricotta Filled Pasta with Sage Butter

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.
  • 10 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Spinach & Ricotta Filled Pasta with Sage Butter


  • 75 grams Bertolli buttery spread
  • 400 grams ready made fresh cappellacci filled with spinach & ricotta
  • 8 fresh sage leaves
  • 40 grams Parmesan freshly grated

Nutritional facts

Energy (kcal)156 kcal
Energy (kJ)652 kJ
Protein (g)5.7 g
Carbohydrate incl. fibre (g)3.1 g
Carbohydrate excl. fibre (g)1.5 g
Sugar (g)0.4 g
Fibre (g)1.6 g
Fat (g)14.1 g
Saturated fat (g)3.9 g
Unsaturated fat (g)9.5 g
Monounsaturated fat (g)4.4 g
Polyunsaturated fat (g)5.1 g
Trans fat (g)0.0 g
Cholesterol (mg)7 mg
Sodium (mg)217 mg
Salt (g)0.54 g
Vitamin A (IU)7500 IU
Vitamin C (mg)20.3 mg
Calcium (mg)194 mg
Iron (mg)2.03 mg
Potassium (mg)417 mg


  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.