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Tortellini With Sage Brown Butter


Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:

Source: Everyday Food, October 2005


  • 1 pound cheese tortellini, (fresh or frozen)
  • 2 tablespoons butter
  • 16 fresh sage leaves, thinly sliced
  • Coarse salt and ground pepper


  1. In a large pot of boiling salted water, cook 1 pound cheese tortellini (fresh or frozen), according to package instructions; drain.

  2. Meanwhile, in a small skillet over medium heat, melt 2 tablespoons butter until light brown in color, with a nutty smell, 1 to 2 minutes.

  3. Remove pan from heat. Add 16 fresh sage leaves, thinly sliced; fry (off heat) until crispy, about 1 minute.

  4. Gently toss tortellini with brown-butter mixture. Season with coarse salt and ground pepper.

Reviews Add a comment

  • JaneRW
    9 OCT, 2010
    very good. Garnish with finely grated parmesan. consider adding pinch of nutmeg, large pinch brown sugar and 2 small dollops of real maple syrup. this was fantastic. The sugar and syrup would not be needed if you were topping butternut squash or pumpkin ravioli as they are already sweet. here they give another layer of flavor and are not obvious in small quantity.