Ingredients:

• 120 g Parmigiano Reggiano cheese
• 32 Ricotta and spinach tortelloni
• Butter, to taste
• Sage, to taste
• Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Arrange 30 g of Parmigiano Reggiano cheese shavings in a circular shape in a frying pan and cook over a low heat so that it melts without burning. Once melted, turn the shape over into a small bowl so that it takes on the shape of the bowl as it cools. Repeat this process four times.
Cook the tortelloni in a deep pan of boiling salted water (3-4 minutes). Melt some butter in a frying pan and add the cooked and drained tortelloni, cooking for a few minutes.
Then assemble the dish by placing the tortelloni in the now cold Parmigiano Reggiano basket, with sage leaves and a drizzle of Traditional Balsamic Vinegar of Modena P.D.O.