Step by step

Cut out the tortelli with a pastry cutter and cook for 5 minutes and then dress with melted butter, sage and grated parmesan

Don’t forget a lovely bottle of white wine - perhaps even from Emilia – which goes perfectly with this dish.
This recipe for stuffed tortelli comes from one of the most fertile regions of Italy: Emilia-Romagna and, in particular, the province of Parma.