Tortellini With Brown Butter and Sage Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adadpted from a Buitoni recipe, this tortellini is a nice change with its nutty brown butter sauce. Quick and easy to prepare! Ingredients:
20 ounces refrigerated cheese tortellini |
1/2 cup unsalted butter |
3 tablespoons chopped fresh sage leaves (or 3/4 t. dried ground sage or 3 t. dried crumbled sage) |
3/4 cup sun-dried tomato packed in oil, drained and chopped (optional, to give flavor a boost) |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
3/4 cup freshly grated parmesan cheese |
Directions:
1. If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference!
2. Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking).
3. Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. (It's okay if the sage darkens and gets crunchy).
4. Remove from heat; add the hot tortellini. Stir to coat; add parmesan cheese, salt and pepper and toss. (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.).
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