Photo: Sorin Gheorghita
Brown Butter Tortelli
7 ingredients
5 min + 10 min
Serves 2. You can easily double or triple the recipe to feed more.
openrecipes
A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
Estimated Nutrition (whole recipe, rough)
452
Calories
19g
Protein
20g
Fat
48g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one dozen fresh tortelli pasta
- 4 tablespoons unsalted butter
- 1 tablespoons aged balsamic vinegar
- fine grain sea salt
- grated zest of one lemon
- 2 - 3 big handfuls of torn arugula or other bitter/spicy greens
- plenty of grated fresh pecorino or Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes