with a Buttered Sage Sauce
(250gr) Bertagni Cappellicci with Buffalo Milk Ricotta and Summer Truffle
150gr Stirling Butter, unsalted
3-4 Sage leaves, fresh
2-3 tbsp. Rossi Parmigiano Reggiano Cheese, grated
1 tbsp. Marini Azzolini Truffled Oil
Fill a large pot with water and salt generously. Make sure you use a large pot so the pasta has lots of room to boil! Bring the water to a boil and add the fresh Cappellacci. Boil for 3-4 minutes or until the pasta has floated to the top. Remove promptly.
Meanwhile, as the water is boiling, melt the butter in a saucepan on medium heat until completely melted and slightly browned, add in Sage leaves.
Add the cooked pasta to the sauce, stir to coat and top with a generous sprinkle of Parmigiano Reggiano cheese.
Finish with a drizzle of Truffle oil over the pasta and enjoy.
Courtesy of Monastery Bakery