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Spinach & Ricotta Filled Pasta with Sage Butter

The creaminess of Flora Block and the infusion of sage leaves is a simple but perfect combination for filled pasta dishes. This classic Italian sauce marries extremely well with filled pasta or with meat-filled tortellini, a specialty of Northern Italy.
  • 10 minutes
  • Preparation time5 minutes
  • 4 portions
recipe image Spinach & Ricotta Filled Pasta with Sage Butter

Ingredients

  • 75 grams Flora Block
  • 400 grams ready made cappellacci filled with spinach & ricotta
  • 8 fresh sage leaves
  • 40 grams vegan parmesan freshly grated

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Bring a large saucepan of water to the boil.
      2. Drop in the cappellacci pasta and cook for a couple of minutes until they rise to the surface. Tip: use lightly salted water to cook pasta in.
      3. In the meantime, on a medium heat, melt Flora Block in a large frying pan with the sage leaves.
      4. Remove the cappellacci with a slotted spoon and add to the sauce with a little of the pasta water.
      5. Coat well, sprinkle with parmesan and serve immediately.

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