Creamy Tortellini with Breadcrumbs

Inspired by Hailee Catalano

Serves: 4 Total Time: 30 min

Ingredients:

• 3 tbsp olive oil

• 4 or 5 large sage leaves

• 1/2 cup plain breadcrumbs

• 2 medium garlic cloves, grated

• 1/8 tsp lemon zest

• 10 oz whole milk ricotta

• 18 oz of your favorite tortellini (I use provolone and prosciutto tortellini)

• 1/4 cup grated parmesan

• salt

Instructions:

1. In a small pan over medium heat, add the olive oil and sage leaves. Fry the sage leaves until crispy, and then remove them from the oil and set them aside to drain on a paper towel lined plate.

2. Add the breadcrumbs and grated garlic to the oil, and toast until fragrant and golden. Remove the pan from the heat and crumble the cooled sage leaves into the bread crumbs, stirring to combine. Add lemon zest and salt to taste.

3. In a medium pot, boil salted water and cook the tortellini until al dente, which should only take a couple of minutes. Set aside at least 3 cups of pasta water for the cream sauce. This is more water than you should need, but it's better to have too much set aside than too little.

4. Drain the tortellini and take the pot off of heat. Add the ricotta, parmesan, and around half a cup of pasta water to the pot, followed by the tortellini. Stir to combine, adding more water until you have a creamy sauce that coats the pasta without being too thick.

5. Serve the pasta in bowls, then top each with toasted breadcrumbs.

6. Enjoy your creamy tortellini with breadcrumbs!