Creamy Brown Butter Tortellini with Sage and Parmesan Recipe

Introduction

This creamy brown butter tortellini is a comforting and elegant dish perfect for a quick weeknight dinner or a special gathering. The nutty, fragrant brown butter sauce beautifully complements the tender cheese tortellini, creating a rich and satisfying meal.

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

1. Step 1: In a large, deep skillet or heavy-bottomed pot that is lightly colored inside, melt the butter over medium heat. Watch closely as it foams and bubbles, then turns a clear, light golden color. Continue cooking until the butter turns deep brown with a nutty aroma and brown bits form on the bottom, about 5-7 minutes. Be careful not to burn it.
2. Step 2: Add the finely chopped shallot to the browned butter and sauté until translucent and slightly golden, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Then add the chopped sage leaves and cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth, heavy cream, and white wine. Stir to combine everything thoroughly.
4. Step 4: Add the fresh tortellini to the sauce and gently stir to coat. Cover the skillet and let it simmer for 5-7 minutes, allowing the tortellini to cook through and the flavors to meld.
5. Step 5: Remove the lid and stir the sauce. It may be thin at this point. Sprinkle in the grated parmesan, red pepper flakes if using, nutmeg, and season with salt and pepper to taste. Stir well, then remove the skillet from heat. Let the dish sit for 1-2 minutes to thicken.
6. Step 6: Serve the creamy brown butter tortellini immediately, topped with extra parmesan if desired. Enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add toasted pine nuts or walnuts for a nice crunch.
• Swap fresh sage for thyme or rosemary for a different herbal note.
• Use whole wheat or gluten-free tortellini to suit dietary preferences.
• If you prefer a thicker sauce, simmer it uncovered a few extra minutes before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving in order to preserve the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. You may need to add a couple of extra minutes to the simmering time to ensure they are heated through.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute an equal amount of extra chicken broth or a splash of white grape juice for a similar sweetness.

Creamy Brown Butter Tortellini with Sage and Parmesan Recipe

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★★★★★

4.9 from 120 reviews

This Creamy Brown Butter Tortellini recipe combines the rich, nutty flavor of browned butter with fresh sage and garlic to create a luscious sauce that perfectly coats delicate cheese tortellini. Simmered with chicken broth, white wine, and heavy cream, finished with parmesan and a hint of nutmeg, this dish is a comforting and elegant meal ready in under 30 minutes.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Butter and Aromatics

• 4 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 6 cloves of garlic, minced or pressed
• 2 tablespoons fresh chopped sage leaves

Liquids

• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

Main Ingredients

• 20 ounce store-bought fresh cheese tortellini

Cheese and Seasonings

• 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

1. Brown the butter: In a large, deep skillet or heavy-bottomed pot with a light-colored interior, melt the butter over medium heat. As it melts, the butter will foam and bubble, then turn clear and light golden. Continue cooking until the butter becomes deep brown with a nutty aroma and brown bits form at the bottom, about 5-7 minutes. Watch carefully to prevent burning.
2. Add in the flavor agents: Add the chopped shallot to the browned butter and sauté until translucent and lightly golden, about 2-3 minutes. Then add the minced garlic, stirring frequently until fragrant, about 1 minute. Finally, sprinkle in the chopped sage leaves and cook until aromatic, about 1 minute.
3. Bring it all together & simmer: Pour in the chicken broth, heavy cream, and dry white wine, stirring to fully combine. Add the fresh tortellini, gently stirring to coat the pasta with the sauce. Cover the skillet with a lid and let simmer for 5-7 minutes until the tortellini is heated through and the sauce starts to thicken.
4. Finish sauce & season: Remove the lid and stir well. The sauce should still be slightly thin. Stir in the grated parmesan, red pepper flakes (if using), ground nutmeg, and salt and pepper to taste. Take the skillet off the heat and let rest for 1-2 minutes so the residual heat thickens the sauce nicely.
5. Serve: Plate the creamy brown butter tortellini immediately and garnish with extra grated parmesan cheese if desired. Enjoy this rich, comforting dish warm.

Notes

• Use a light-colored skillet to better observe the butter browning process and avoid burning.
• Fresh sage and garlic elevate the flavor and pair beautifully with the nutty browned butter.
• Adjust red pepper flakes to add subtle heat or omit for a milder dish.
• Simmering gently with the lid on helps the tortellini cook evenly and absorb flavors.
• Allowing the dish to rest off heat lets the sauce thicken and intensify in flavor.

Keywords: brown butter tortellini, creamy tortellini recipe, sage butter pasta, cheese tortellini, easy Italian pasta dish