Ingredients
- 8 sage leaves
- 4 russet potatoes
- 4 squares
- 2 eggs
- 1 recipe basic pasta
- 1 in a mixing bowl
- 1/2 lemon
- 6 quarts water to (boil)
- 1/2 cup parmigiano-reggiano (grated plus)
- 1/2 cup chives (chopped plus)
- 4 tablespoons butter
- 2 tablespoons sal
- 1 tablespoon potato mixture in center of (square)
- 1/2 teaspoon nutmeg (freshly grated)
Meanwhile, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain tortelli well, gently pour into saute pan and return to heat. Add remaining chives and cheese, toss to coat and serve immediately.
