in a Buttered Sage Sauce
1 package Bertagni Cappellacci stuffed with Kale and Cannellini Beans
(250gr) Stirling Butter, unsalted
3-4 Sage leaves, fresh
2-3 tbsp. Rossi Parmigiano Reggiano Cheese, grated
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 serve with a generous sprinkle of Parmigiano Reggiano.
Courtesy of Monastery Bakery