Ricotta and Spinach Tortelloni with butter and sage

Ingredients:

1 package Giovanni Rana Ricotta and Spinach Tortelloni
3 Tbsp. unsalted butter
fresh sage


 1/4 cup fresh grated Parmigiano cheese

Preparation:

Melt butter in a nonstick skillet. Add the sage. Let cook until light golden. Cook the Tortelloni in salt water as directed. Drain. Add to the melted butter. Sprinkle with Parmigiano. Serve.

serves: 2

This recipe can also be used with Giovanni Rana Mushroom Ravioli, Artichoke Tortelloni, Garlic & Herb Tortelloni, Giant Porcini Mushroom Ravioli and Pesto Tortellini.