Creamy Brown Butter Tortellini with Sage and Parmesan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
