Summary

Ingredients

• 600 g tortellini from the coolin shelf
• 60 g butter
• some parmesan, freshly grated
• 3 sprigs sage
• some pepper

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Instructions

1. Cook the tortellini al dente in boiling salted water.
2. Meanwhile, melt the butter in a large pan. Pluck and wash the sage leaves, then pat dry and sweat in the butter. Put the tortellini in the pan and fry a little and toss.
3. When serving, pepper the tortellini a little and sprinkle with the parmesan.