120 g Parmigiano Reggiano cheese
32 Ricotta and spinach tortelloni
Butter to taste
Sage to taste
Traditional Balsamic Vinegar of Modena PDO
Arrange 30 g of shaved Parmigiano Reggiano cheese in a frying pan to form a circular shape, and cook over low heat so that it melts without burning. Once melted, transfer the cheese disc into a small bowl so that it moulds to the shape as it cools. Repeat these steps to create 4 baskets.
Cook the tortelloni in a deep pot with salted boiling water (3-4 minutes). Melt some butter in a frying pan, then add the cooked and drained tortelloni when they are ready.
Compose the dish by placing the tortelloni in the now-set Parmigiano Reggiano cheese baskets. Dress with sage leaves and a drizzle of Traditional Balsamic Vinegar of Modena PDO.