Tortelloni with Sage & Hazelnuts
Reimage tortelloni with creative touches of sage and hazelnuts. This recipe elevates tortelloni with rich and velveety chef-crafted Cucina Moderna Creamy Alfredo Sauce and a modern flair with sage and hazelnuts. Ready in just 15 minutes, this easy and delicious stuffed pasta dish will be a family favorite.
Made With
Ingredients
- 1/4 cup balsamic vinegar
- 1 package (20 ounces) refrigerated tortelloni
- 2 tablespoons butter or olive oil
- 18 fresh sage leaves
- 1 jar (20 ounces) CUCINA MODERNA® Creamy Alfredo Sauce
- 1/2 cup coarsely chopped toasted hazelnuts
Instructions
- Microwave vinegar in small microwave-safe bowl on High for 2-3 min. or until boiling and slightly reduced; cool
- Cook pasta 1 min. less than directed on package. Drain; keep warm.
- Heat oil in large skillet on medium heat. Add sage leaves in single layer; cook 1-2 min., or until fragrant and leaves are crisp. Transfer leaves to clean plate.
- Add pasta and sauce to same skillet. Cook 2-3 min, stirring gently until heated through.
- Drizzle serving platter with balsamic vinegar before adding pasta.
- Top pasta with sage leaves and hazelnuts before serving.
Notes
Substitute any refrigerated or frozen stuffed pasta, like ravioli or tortellini for the tortelloni.
