This is the simplest way pasta is served in Italy, and it is marvelously well suited to the delicate taste of tortelloni. It is also an excellent way to serve spaghetti. For 5-6 persons.

1 tbsp. olive oil
2 tbsp. salt
Tortelloni Filled with Swiss Chard
1/4 lb. butter
1 c. freshly grated Parmesan cheese

1. Bring 4 quarts water containing 1 tablespoon oil to a boil. Add 2 tablespoons salt, then the tortelloni. Cover until the water returns to a boil.

2. While the tortelloni are cooking, cut 1 stick (1/4 pound) butter into thin strips and put in a very warm serving bowl.

3. As soon as the tortelloni are cooked al dente, firm to the bite, about 5 minutes after the water returns to a boil, transfer them with a large slotted spoon or colander to the bowl containing the butter. Add the grated cheese and toss, coating all the tortelloni with butter and cheese. Serve immediately, with a bowl of additional grated cheese on the side.