Can you tell I’ve been in an Italy frame of mind lately? Tonight’s light yet delicious Tortellini Supper was the perfect end to a long work week. So light – so flavorful. I simply adore “browned butter” for that nutty flavor. There is something about browning the butter that brings a whole new level of flavor to everything.
I haven’t a clue where I picked up the original recipe for this perfect summer supper dish. There are a multitude of recipes floating about. The only change I’ve made from the one I had planned to use was to increase the sage leaves from 10 to 14. Originally I had increased it to twelve, but when it came time to toss in the pasta, the delicate leaves all but disappeared. Hum – needed another leaf or two. The aroma was pleasing, but something else was lacking. Garlic! I am a huge fan of garlic. As far as I am concerned, there is no such thing as too much garlic. I must confess, in addition to the cloves of garlic I keep on hand, I also have a large jar of minced garlic in the fridge for moments just like this – when I want to toss in a little garlic but don’t really feel ambition enough to peel and chop the fresh stuff. Granted, fresh is always better, but lazy has its place as well.
The recipe is so versatile – great as a small portioned appetizer, as the “pasta” course in a multi-course Italian feast or as a light yet flavorful summer supper. It all depends upon your appetite and mood.
Yep, this butter-nutty-cheesy dish sure hit the spot.
Three-Cheese Tortellini in Sage Browned Butter
1 package Barilla Three Cheese Tortellini, family size (12 ounces)
8 tablespoons butter
10 leaves fresh sage
1 Tablespoon Garlic, finely chopped
1/2 cup Parmigiano-Reggiano cheese, grated
Bring 6 quarts of water to a boil and add 2 tablespoons of salt(optional).
Cook tortellini according to the package directions (about 7 minutes). While the pasta cooks, cut sage leaves into small pieces and set aside until ready to use.
Melt the butter in a 12 -14 inch saute pan and remove from heat as soon as the butter begins to turn golden. The heat from the pan will finish the browning process.
Scatter sage leaves into the pan as the butter continues to brown. Add garlic and gently stir to distribute sage and garlic into the butter. Let rest off heat for the flavors to mature.
Drain the tortellini and add to the butter and sage mixture. Return the pan to medium heat. Toss gently for 1 minute to coat the tortellini with the sauce. Divide tortellini among six warmed plates or shallow bowls, sprinkle with the grated cheese (and a little more sage if desired) and serve immediately. Enjoy!!
This dish is great with warm garlic bread and a nice bottle of Pinot Noir. If desired, add a few sliced tomatoes seasoned with a little Rosemary as a colorful side.