Used as a sauce for soft pasta shapes

Used as a sauce for soft pasta shapes recipe videos

This is a rich, creamy sauce traditionally served with soft, stuffed pasta shapes like ravioli, tortellini, or agnolotti. It typically features a base of butter, cream, and Parmesan cheese, often enhanced with sage or nutmeg for depth. Originating from the Emilia-Romagna region of Italy, it's a classic example of Northern Italian cuisine that prioritizes simplicity and high-quality dairy.

🍽️ Nutrition at a glance

The sauce is high in fat and calories, primarily from butter and cream, with a moderate amount of protein from the cheese. A typical serving provides a good source of calcium and phosphorus, but is relatively low in fiber and vitamins, with a calorie count often ranging from 300 to 500 kcal per half-cup serving.

Nutrition breakdown

Calories	420 kcal
Protein	8 g
Carbs	3 g
Fat	42 g
Fiber	0 g
Sugar	1 g
Sodium	380 mg
Calcium	220 mg
Phosphorus	150 mg
Vitamin A	450 IU
Vitamin D	1.2 mcg
Potassium	120 mg
Cholesterol	130 mg
Vitamin B12	0.4 mcg
Selenium	6 mcg

Per 1/2 cup (120 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this sauce embodies the Italian principle of 'cucina povera' (peasant cooking) by transforming a few humble, high-quality ingredients into a luxurious dish. Nutritionally, it's a dense source of energy and fat-soluble vitamins like Vitamin A, but is traditionally balanced by being served with nutrient-rich fillings like spinach or ricotta in the pasta.