Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes.
Gently melt 100g butter in a saucepan (large enough to hold all the tortelloni). Once the butter has melted add 6 large sage leaves (or 10 smaller ones) and let them infuse while the tortelloni are cooking.
Once the tortelloni are cooked, strain with a skimmer, reserving 2 tbsp of the cooking liquid. Add the cooking liquid to the butter and stir to emulsify.
Add the zest of your lemon, freshly ground black pepper and cooked tortelloni. Toss gently to coat the pasta in the sage butter.
Divide among warm bowls and sprinkle over the freshly grated Parmigiano Reggiano.
CURATED BY SKYE GYNGELL