Stuffed Pasta with Pesto Rosso & Ricotta in Sage Butter
Classic Italian with an aromatic ricotta filling
This stuffed pasta with pesto rosso combines creamy ricotta with the intense tomato flavor of ORO di Parma. Tossed in sage butter, it creates a classic Italian combination with subtle depth and elegant aromas.
Ingredients
400 g fresh pasta for stuffing (e.g., pre-made pasta sheets from the refrigerated section) or homemade
300 g ricotta
3 tbsp ORO di Parma Pesto Rosso
40 g freshly grated Parmesan
Salt, pepper
60 g butter
8–10 fresh sage leaves
40 g Parmesan for serving
Step 1 : The Preparation
Prepare the filling
Mix the ricotta with ORO di Parma Pesto Rosso and Parmesan until smooth. Season with salt and pepper to taste until the mixture is aromatic and slightly spicy.
Fill and shape the pasta
Lay out the fresh pasta sheets. Place small portions of the filling on top. Fold the dough over or place a second sheet on top. Carefully press down the edges to seal them.
Tip
The filling should be creamy but not too soft—if necessary, mix in a little more Parmesan.
Lightly moisten the edges with water so they stick better. Avoid air bubbles.
Step 2 : Preparation
Cooking Pasta
Cook the stuffed pasta in gently simmering salted water for 3–4 minutes, until it rises to the surface.
Sage Butter & Serving
Melt the butter in a pan and let the sage leaves infuse briefly. Remove the pasta with a slotted spoon and toss it directly in the butter. Serve with freshly grated Parmesan.
Tip
The water shouldn't be boiling too vigorously, so the pasta doesn't get mushy.
Add a tablespoon of pasta water to thicken the sauce slightly.
Ingredients
400 g fresh pasta for stuffing (e.g., pre-made pasta sheets from the refrigerated section) or homemade
300 g ricotta
3 tbsp ORO di Parma Pesto Rosso
40 g freshly grated Parmesan
Salt, pepper
60 g butter
8–10 fresh sage leaves
40 g Parmesan for serving
