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.
Servings: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Made With

Creamy Alfredo


  • 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


  • 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.


Substitute any refrigerated or frozen stuffed pasta, like ravioli or tortellini for the tortelloni.