Tortellini with grappa are a tasty first course typical of Emilia-Romagna. Grappa gives a unique flavor to the tortellini, which are then served with a delicious butter sauce and grated Parmigiano cheese.
In a mixing bowl, work the ricotta with salt, pepper and Parmigiano
Melt the butter in a bain-marie, add the grappa and keep warm
Cook the tortellini al dente in plenty of salted water, pour them into the bowl with the ricotta, add the butter with grappa, sprinkle with Parmigiano and serve
Pan
Italy
| Energy (kcal) | 232.25 |
| Carbohydrates (g) | 15.24 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 16.3 |
| of which Saturates (g) | 9.38 |
| Protein (g) | 5.98 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.07 |
