Brown Butter Sage Tortellini
Don't let a few ingredients fool you. This is a powerhouse combination! Fresh tortellini makes a big difference. See if you can find it in the cooler section of your grocery store. Browning the butter with the sage in it brings this dish to life!
Ingredients
- 8 tablespoons butter unsalted
- 6 fresh sage leaves
- 1/2 teaspoon kosher salt
- 9 oz fresh tortellini (225g)
Instructions
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MELT THE BUTTER. Over medium-high heat, place the butter in a skillet and let it melt.
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ADD THE SAGE. Rinse the sage and pat it dry. Once the butter has completely melted, add 6 leaves of sage to the hot butter.
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BROWN THE BUTTER. Very soon after the butter has melted, it will begin to brown and give off a rich nutty aroma. This will take about 3 - 4 minutes.
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REMOVE THE SAGE. After the butter has browned, turn off the heat. Take the sage leaves out of the butter with a fork or tongs and let them dry on paper towels. After they dry, they will be crisp and be a delight to eat. Reserve the sage leaves to garnish your dish.
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TASTE. Adjust seasoning as needed by adding salt.
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PREPARE PASTA. Bring a large pot of water to boil. Add 3 tablespoons of kosher salt to the water. Add the pasta to the boiling water. Cook until al dente, about 3 - 4 minutes.
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PLATE. Toss the pasta with the sauce and divide between 2 to 4 plates. Garnish with the the reserved crisp sage leaves.