Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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 Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.