Sunt zile in care simplitatea castiga. In care nu vrei sa-ti petreci ore intregi in bucatarie, dar vrei totusi sa pui in farfurie ceva cu adevarat special. Pentru mine, una dintre acele retete-salvatoare, care aduce gust, confort si un strop de rafinament, este aceasta combinatie clasica: Tortelloni cu sos de unt si salvie. Totul porneste de la niste Tortelloni cu ricotta si spanac – moi, plini si catifelat de buni. Genul de pasta care cere un sos delicat, ce nu le eclipseaza, ci le imbratiseaza. Iar salvarea vine, literalmente, din salvie si unt.

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INGREDIENTE (pentru 2 portii)

• 250 grame Tortelloni cu ricotta si spanac
• 50 grame unt
• 4 fire salvie
• 30 grame pecorino
• Sare

Punem apa la fiert, cu un praf de sare, si fierbem tortelloni conform instructiunilor de pe ambalaj, dar reducem timpul cu 2 minute – vrem sa fie al dente, caci vor mai petrece putin timp in tigaie. Cand sunt gata, pastram aproximativ 100 ml din apa in care au fiert si apoi le scurgem cu grija.

Intre timp, intr-o tigaie incapatoare, topim untul la foc mic. Cand e complet lichid si incepe sa miroasa a cald si a bine, adaugam frunzele de salvie. Le lasam sa sfaraie usor, sa-si lase aromele – doua minute sunt suficiente.

Adaugam tortelloni si apa pastrata, amestecam usor si lasam totul pe foc inca 2-3 minute, pana cand untul si apa formeaza un sos matasos, care imbraca frumos pastele.

Rasturnam cu grija in farfurii si presaram pecorino ras peste – va adauga un plus de savoare si un strop de sare.

Servim cu un pahar de Sauvignon Blanc Protocol de la Crama Stramutata – un vin proaspat si mineral, care completeaza perfect aromele untului si ale salviei. Notele elegante de flori de soc, agrise si ierburi salbatice aduc un echilibru minunat si transforma masa intr-o mica sarbatoare.

Detaliile video ale retetei:

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English version

Tortelloni with Butter and Sage Sauce

There are days when simplicity wins. When you don’t feel like spending hours in the kitchen, but still want to serve something truly special. For me, one of those life-saving recipes that brings flavor, comfort, and a touch of elegance is this classic combination: Tortelloni with butter and sage sauce. It all starts with some Tortelloni filled with ricotta and spinach – soft, full, and wonderfully silky. The kind of pasta that calls for a delicate sauce, one that doesn’t overpower it but gently wraps around it. And the savior, quite literally, comes in the form of sage and butter.

INGREDIENTS (for 2 servings)

• 250 grams Tortelloni with ricotta and spinach
• 50 grams butter
• 4 fresh sage leaves
• 30 grams grated pecorino
• Salt, to taste

Bring a pot of salted water to a boil and cook the tortelloni according to the instructions on the package – but reduce the cooking time by 2 minutes. We want them al dente, as they will finish cooking in the pan. Once done, reserve about 100 ml of the pasta water and drain them gently.

Meanwhile, in a large skillet, melt the butter over low heat. Once it’s fully melted and starts to release that warm, cozy aroma, add the sage leaves. Let them sizzle gently and infuse the butter – two minutes is just right.

Add the tortelloni and the reserved pasta water. Stir gently and cook everything together for another 2–3 minutes, until the butter and water come together in a silky, creamy sauce that coats the pasta beautifully.

Transfer carefully to plates and sprinkle grated pecorino on top – it will add a lovely savory note and just a hint of salt.

Serve with a glass of Sauvignon Blanc Protocol from Crama Strămutată – a fresh, mineral wine that perfectly complements the flavors of the butter and sage. Its elegant notes of elderflower, gooseberries, and wild herbs add a beautiful balance and turn the meal into a small celebration.

If you enjoyed this recipe for Tortelloni with butter and sage sauce, you might also like Rigatoni Carbonara, Wholemeal Pasta with Lemon Sauce and Burrata or Gnocchi with Taleggio Cheese Sauce and Dried Tomatoes.

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