Tortellini with sage & pancetta butter

Name: Tortellini with sage & pancetta butter
Yield: 2 servings
Cuisine: British
Ingredients: 400 g spinach & ricotta tortellini; 1 tbsp olive oil; 100 g diced pancetta; 3 cloves garlic; 2 tbsp sage; 1/2 tbsp chilli flakes; 25 g butter; 20 drops soy sauce

Oliver Pantelides @cook_8345812

Tortellini with sage & pancetta butter

Oliver Pantelides @cook_8345812

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Ingredients

2 servings

400 gspinach & ricotta tortellini
1 tbspolive oil
100 gdiced pancetta
3 clovesgarlic
2 tbspsage
1/2 tbspchilli flakes
25 gbutter
20 dropssoy sauce

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Steps

1

Boil the tortellini, don’t forget to salt the water. Boil for 1 minute less than the packet suggests.
2

Drain the tortellini. Keep 1/4 cup of tortellini water.
3

Fry the pancetta in the olive oil, ensuring it doesn’t stick.
4

Slice the garlic. Add to the frying pan. As soon as garlic starts browning, add the tortellini water.
5

Add the sage, chilli flakes and black pepper, cook for 1-2 minutes don’t let them burn. Add the tortellini back into the frying pan.
6

Add the butter. Keep mixing to ensure all the tortellini is covered with the sage butter.
7

Plate the tortellini. Put 10 drops of soy sauce over each plate of tortellini before serving.