5 Cheese Tortellini with Walnuts, Cheese and Sage
10-15
min
cooking time
4
servings
EASY
difficulty

5 Cheese Tortellini with Walnuts, Cheese and Sage

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Ingredients

  • Half of a 20-ounce package Giovanni Rana 5 Cheese Tortellini
  • Vegetable oil for frying
  • 12 whole medium sage leaves, plus 1 tablespoon thinly sliced fresh sage
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves thinly sliced garlic
  • ½ cup chicken stock, plus more if needed
  • ½ cup shaved pecorino romano cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup chopped toasted walnuts
10-15
min
cooking time
4
servings
EASY
difficulty

Preparation

Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Heat ½ inch vegetable oil in a small skillet over medium-high heat.

Add the whooe sage leaves a few pieces at a time and cook until crispy, 10 seconds. Drain on paper towels and discard the vegetabe oil. Heat the butter and olive oil over medium-high heat, then cook the garlic until fragrant and golden, 1-2 minutes.

Add the pasta, stock, cheese, sage, salt, and pepper and toss to coat, adding a bit of the resrved pasta cooking water if necessary. Season with salt and pepper to taste. Top with the reserved crispy sage, walnuts, and more cheese, if desired.


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