What a fabulous day in the kitchen of Taverna Napoleone in Castlenuovo Rangone. Later this weekend, check back for a photographic step by step description of how their legendary tortelloni are made – by hand. Tortelloni pasta is a regional specialty of the Emilia Romagna region of Italy.
For now, I want you to enjoy the process with Chef Moss as he prepared my lunch – which naturally disappeared! On the menu: Tortelloni with Butter and Sage.
First step in the creation of this tasty dish is to prepare the tortelloni by cooking in gently boiling water just until the pasta floats to the surface.
While the ricotta and spinach filled tortelloni is cooking, Chef Moss prepares a simple but perfect sauce with butter and fresh sage leaves.
The drained tortelloni goes into the pan and gets tossed until it is fully coated with sauce.
Top tortelloni with shavings of Parmagiano Reggiano cheese, eat and enjoy!
Grazie mille Chef Moss!