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.
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Prep time5 minutes![]()
4 portions
Ingredients
- Includes75 grams Bertolli buttery spread
- Includes400 grams ready made fresh cappellacci filled with spinach & ricotta
- Includes8 fresh sage leaves
- Includes40 grams Parmesan freshly grated
Nutritional Guidelines
(per serving)
- 156 kcalEnergy (kcal)
- 5.7 gProtein (g)
- 1.5 gCarbohydrate excl. fibre (g)
- 14 gFat (g)
- Energy (kcal)156 kcal
- Protein (g)5.7 g
- Carbohydrate excl. fibre (g)1.5 g
- Sugar (g)0.3 g
- Fibre (g)1.6 g
- Fat (g)14 g
- Saturated fat (g)3.8 g
- Sodium (mg)175 mg
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Bring a large saucepan of water to the boil.
- 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.
- In the meantime, on a medium heat, melt Bertolli with Butter in a large frying pan with the sage leaves.
- Remove the cappellacci with a slotted spoon and add to the sauce with a little of the pasta water.
- Coat well, sprinkle with parmesan and serve immediately.
