Tortellini alla grappa
Instructions
In a soup-tureen work ricotta with salt, pepper and Parmesan.
Bain-Marie to melt the butter, add the brandy and keep warm.
Cook tortellini al dente in salted water, pour them into the bowl with the ricotta, add the brandy butter, sprinkle with Parmesan and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta tortellini of skinny
- 100 g of butter
- 3 tablespoons of wine
- 200 g of ricotta
- Grated parmesan cheese
- Salt
- Pepper