Creamy Brown Butter Tortellini Recipe
Introduction
This creamy brown butter tortellini is a rich and comforting dish perfect for any night of the week. Combining nutty browned butter with fresh sage and tender cheese tortellini creates a flavorful and satisfying meal that’s quick to prepare.
Ingredients
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 6 cloves of garlic, minced or pressed
- 2 tablespoons fresh chopped sage leaves
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 20 ounce store-bought fresh cheese tortellini
- 1/3 cup freshly grated parmesan cheese, plus more for serving
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Kosher salt & freshly ground black pepper, to taste
Instructions
- Step 1: In a large, deep skillet or heavy-bottomed pot that is lightly colored inside, melt the butter over medium heat. Watch carefully as it foams and bubbles, then turns a clear, light golden color. Continue cooking until the butter deepens to a brown color and gives off a nutty aroma with brown bits forming on the bottom, about 5-7 minutes. Be careful not to burn it.
- Step 2: Add the chopped shallot to the browned butter and sauté until translucent and golden brown, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the fresh chopped sage and cook another minute until fragrant.
- Step 3: Pour in the chicken broth, heavy cream, and white wine, stirring everything together to combine.
- Step 4: Add the fresh tortellini to the skillet and gently stir to coat with the sauce. Cover with a lid and let simmer for 5-7 minutes, allowing the tortellini to cook through and the flavors to meld.
- Step 5: Remove the lid and stir. The sauce will be somewhat thin at this point. Sprinkle in the grated parmesan, red pepper flakes (if using), ground nutmeg, and salt and pepper to taste. Stir well to combine, then remove the skillet from heat and let sit for 1-2 minutes to thicken the sauce with residual heat.
- Step 6: Serve the creamy brown butter tortellini immediately with extra grated parmesan on top if desired. Enjoy!
Tips & Variations
- Use a light-colored pan to better monitor the butter as it browns and avoid burning.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Add toasted pine nuts or chopped walnuts for extra crunch and flavor.
- If you prefer, swap fresh sage for dried sage—use about 1 teaspoon dried and add along with the garlic.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce as it warms.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini can be used but you might need to increase the simmering time slightly to ensure they cook through completely.
What if I don’t have white wine on hand?
You can substitute additional chicken broth in place of the wine or use a splash of white grape juice for a touch of sweetness without the alcohol.
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Creamy Brown Butter Tortellini Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy brown butter tortellini recipe features store-bought cheese tortellini simmered in a rich, nutty brown butter sauce infused with shallots, garlic, fresh sage, white wine, and cream. It’s a quick and elegant Italian-inspired pasta dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 6 cloves of garlic, minced or pressed
- 2 tablespoons fresh chopped sage leaves
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/3 cup freshly grated parmesan cheese, plus more for serving
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Kosher salt & freshly ground black pepper, to taste
Pasta
- 20 ounces store-bought fresh cheese tortellini
Instructions
- Brown the butter: In a large, deep skillet or heavy-bottomed pot that is lightly colored inside, melt the butter over medium heat. Watch for it to foam and bubble; then look for a clear, light golden color. Continue cooking carefully for 5-7 minutes until the butter turns deep brown with a nutty aroma and brown bits form on the bottom. Be attentive to avoid burning.
- Add in the flavor agents: Add the finely chopped shallot to the browned butter and sauté for 2-3 minutes until translucent and starting to caramelize. Stir in the minced garlic and cook for 1 minute until fragrant. Add the fresh chopped sage leaves and cook for an additional minute until aromatic.
- Bring it all together & simmer: Pour in the chicken broth, heavy cream, and white wine, stirring well to combine. Add the fresh tortellini to the sauce and carefully stir to coat. Cover the skillet with a lid and simmer for 5-7 minutes, allowing the tortellini to cook and the flavors to meld.
- Finish sauce & season: Remove the lid and stir the sauce, which will still be somewhat thin. Sprinkle in the grated parmesan cheese, red pepper flakes (if using), ground nutmeg, and season with kosher salt and freshly ground black pepper to taste. Stir to fully incorporate the cheese and spices. Remove from heat and let sit for 1-2 minutes; the residual heat will thicken the sauce.
- Serve: Serve the creamy brown butter tortellini immediately, topped with extra grated parmesan cheese if desired. Enjoy this rich, flavorful pasta dish warm.
Notes
- Use a lightly colored pan to better monitor the browning of the butter.
- Be careful not to burn the butter; it browns quickly once it reaches the nutty stage.
- Fresh cheese tortellini cooks quickly, so simmer just until tender.
- White wine adds depth but can be omitted or substituted with additional broth if preferred.
- Adjust red pepper flakes to taste for desired heat level.
- Leftovers can be refrigerated and gently reheated with a splash of broth or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: brown butter tortellini, creamy pasta, sage brown butter sauce, quick Italian dinner, cheese tortellini recipe
