Nutty Sage Brown Butter Tortellini
Indulge in this delightful Nutty Sage Brown Butter Tortellini, a luscious fusion of flavors inspired by a classic Buitoni recipe. This dish presents al dente cheese tortellini enveloped in a rich, nutty brown butter sauce that sings with aromatic fresh sage. To elevate the flavors further, optional sun-dried tomatoes introduce a delightful tang. Perfect for a quick weeknight dinner or an elegant weekend meal, this recipe is both simple to execute and bursting with gourmet appeal. Ready in under 30 minutes, it’s an ideal choice for those craving comfort without the fuss.
4
Servings
350
Calories
7
Ingredients
Ingredients
refrigerated cheese tortellini
20 (ounces)
unsalted butter
0.5 (cup)
fresh sage leaves
3 (tablespoons, chopped (or 3/4 teaspoon dried ground sage or 3 teaspoons dried crumbled sage))
sun-dried tomatoes packed in oil
0.75 (cup, drained and chopped (optional))
salt
0.25 (teaspoon)
ground black pepper
0.125 (teaspoon)
freshly grated parmesan cheese
0.75 (cup)
Instructions
1
Begin by preparing the cheese tortellini according to the package directions. Keep an eye on the cooking time to achieve an al dente texture. Once cooked, drain and set aside.
2
While the tortellini is cooking, melt the unsalted butter in a large skillet over medium heat. Stir gently. As the butter melts, it will begin to bubble - keep cooking until the color transforms to a golden brown, and the aroma becomes nutty. This should take about 3-5 minutes.
3
Add the chopped fresh sage to the browned butter. Stir and cook for another 1-2 minutes, allowing the sage to infuse its flavor into the butter. It’s fine if the sage darkens and becomes slightly crispy.
4
Remove the skillet from heat and carefully toss in the drained tortellini. Stir gently to coat the pasta thoroughly in the delicious butter and sage mixture.
5
Incorporate the freshly grated Parmesan cheese, salt, and ground black pepper. If using sun-dried tomatoes for an extra layer of flavor, add them in at this stage.
6
Toss everything together until the tortellini is evenly coated. Serve immediately, garnished with additional Parmesan and a sprinkle of fresh sage if desired.
Nutrition Information
20
Fat
32.5
Carbs
12.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Nutty Sage Brown Butter Tortellini?
It is a gourmet pasta dish featuring cheese tortellini in a nutty brown butter sauce with fresh sage and optional sun-dried tomatoes.
How many servings does this recipe yield?
This recipe makes 4 servings.
How long does it take to prepare this meal?
The dish can be prepared in under 30 minutes.
What kind of tortellini should I use?
The recipe calls for 20 ounces of refrigerated cheese tortellini.
How much butter is required?
You will need 0.5 cup of unsalted butter.
Can I use dried sage instead of fresh?
Yes, you can use 3/4 teaspoon of dried ground sage or 3 teaspoons of dried crumbled sage as a substitute for 3 tablespoons of fresh sage.
What is the recommended amount of Parmesan cheese?
The recipe suggests using 0.75 cup of freshly grated Parmesan cheese.
Are sun-dried tomatoes mandatory?
No, sun-dried tomatoes are optional but recommended for an extra layer of tangy flavor.
How many calories are in one serving?
There are 350 calories per serving.
What is the fat content per serving?
Each serving contains 20 grams of fat.
How many grams of carbohydrates are in a serving?
There are 32.5 grams of carbohydrates per serving.
What is the protein content of this dish?
Each serving provides 12.5 grams of protein.
How many ingredients are needed in total?
The recipe requires 7 ingredients.
What is the first step in the cooking process?
Prepare the cheese tortellini according to package directions until al dente, then drain.
How do I brown the butter?
Melt the butter in a large skillet over medium heat, stirring until it turns golden brown and develops a nutty aroma.
How long does it take to brown the butter?
It typically takes about 3 to 5 minutes for the butter to brown.
When should I add the sage to the sauce?
Add the chopped fresh sage to the butter once it has browned.
How long should the sage cook in the butter?
Cook the sage for 1 to 2 minutes until it infuses the butter and becomes slightly crispy.
When do I add the cooked tortellini?
Remove the skillet from the heat and then toss in the drained tortellini to coat it in the mixture.
How much salt and pepper should I add?
Add 0.25 teaspoon of salt and 0.125 teaspoon of ground black pepper.
What is the inspiration for this recipe?
This recipe is inspired by a classic Buitoni recipe.
Is this recipe suitable for a weeknight dinner?
Yes, its quick preparation time makes it ideal for a weeknight dinner.
What cuisine does this dish belong to?
This dish is part of Italian cuisine.
How should I garnish the final dish?
Garnish with additional Parmesan cheese and a sprinkle of fresh sage if desired.
Should the tortellini be cooked until soft?
No, it is best cooked to an al dente texture.
How do I prepare the sun-dried tomatoes?
Drain the oil-packed tomatoes and chop them before adding 0.75 cup to the dish.
Is the skillet kept on the heat while adding cheese?
The instructions recommend removing the skillet from the heat before tossing in the pasta and cheese.
What labels or tags apply to this recipe?
Tags include pasta, tortellini, brown butter, sage, quick meals, and comfort food.
Can this dish be served at elegant meals?
Yes, its gourmet appeal makes it suitable for elegant weekend meals.
Is the sage supposed to darken?
Yes, it is fine if the sage darkens and becomes slightly crispy while cooking.