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
