Creamy Brown Butter Tortellini with Sage and Parmesan Recipe

Introduction

Creamy Brown Butter Tortellini is a rich and comforting pasta dish that combines nutty browned butter with fresh sage and creamy sauce. Ready in under 30 minutes, it’s perfect for a quick weeknight meal that feels indulgent and flavorful.

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 ounces 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 with a light-colored interior, melt the butter over medium heat. Watch closely as it melts, foams, and then turns a clear, light golden color. Continue cooking until the butter becomes deep brown with a nutty aroma and brown bits at the bottom, about 5-7 minutes. Be careful not to burn it.
2. Step 2: Add the chopped shallot to the browned butter and sauté until translucent and golden, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Then add the chopped sage leaves, cooking until aromatic, about 1 minute.
3. Step 3: Pour in the chicken broth, heavy cream, and white wine. Stir to combine, then add the fresh tortellini to the skillet. Gently stir to coat the pasta with the sauce, cover with a lid, and let simmer for 5-7 minutes.
4. Step 4: Remove the lid and stir the sauce. It will be somewhat thin at this stage. Add the grated parmesan cheese, red pepper flakes (if using), ground nutmeg, and salt and pepper to taste. Stir well to combine, then remove the skillet from heat and let sit for 1-2 minutes to allow the sauce to thicken with residual heat.
5. Step 5: Serve the creamy brown butter tortellini immediately with extra grated parmesan cheese on top, if desired. Enjoy!

Tips & Variations

• Use a light-colored pan to better monitor the browning of the butter and prevent burning.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Swap fresh sage with thyme or rosemary if you prefer different herb notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sage instead of fresh?

Yes, but reduce the amount since dried herbs are more concentrated. About 1 teaspoon of dried sage works well here.

Can I prepare this dish ahead of time?

It’s best served fresh to enjoy the full creaminess and texture. However, you can make the sauce a day ahead and reheat gently, adding cooked tortellini just before serving.

Creamy Brown Butter Tortellini with Sage and Parmesan Recipe

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★★★★★

4.9 from 51 reviews

Creamy Brown Butter Tortellini is a rich and flavorful pasta dish featuring fresh cheese tortellini simmered in a luscious sauce made from browned butter, fresh sage, garlic, shallots, and a creamy blend of chicken broth, white wine, and heavy cream. Finished with Parmesan cheese and a hint of nutmeg and red pepper flakes for subtle warmth, this comforting one-skillet meal delivers restaurant-quality taste with simple ingredients.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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 garlic, minced or pressed
• 2 tablespoons fresh chopped sage leaves

Liquids and Dairy

• 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

Pasta and Spices

• 20 ounces store-bought fresh cheese tortellini
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground nutmeg
• Kosher salt and 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. Watch closely as the butter foams, then changes to a clear, light golden color. Continue cooking until the butter becomes deep brown with a nutty aroma and brown bits appear on the bottom, about 5-7 minutes. Be careful not to burn.
2. Add in the flavor agents: Add the finely chopped shallot to the browned butter and sauté until translucent and golden, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Finally, mix in the fresh chopped sage leaves and cook until fragrant, about 1 minute.
3. Bring it all together & simmer: Pour in the chicken broth, heavy cream, and dry white wine. Stir to combine the sauce completely. Add the fresh cheese tortellini to the skillet and gently stir to coat the pasta with the sauce. Cover with a lid and let everything simmer for 5-7 minutes, allowing the tortellini to cook and the flavors to meld.
4. Finish sauce & season: Remove the lid and stir the sauce. At this point, the sauce will be somewhat thin. Sprinkle in the freshly grated Parmesan cheese, optional red pepper flakes, ground nutmeg, and salt and freshly ground black pepper to taste. Stir well to incorporate the cheese and seasonings. Remove the skillet from heat and let the dish rest for 1-2 minutes to thicken the sauce with residual heat.
5. Serve: Serve the creamy brown butter tortellini immediately with extra grated Parmesan cheese on top if desired. Enjoy this rich, comforting pasta dish hot from the skillet.

Notes

• Use a light-colored skillet to better monitor the browning of the butter and prevent burning.
• Fresh cheese tortellini works best for a tender, creamy texture; frozen can be used but cooking times may vary.
• Dry white wine adds depth but can be omitted or substituted with additional chicken broth if preferred.
• Adjust red pepper flakes to control the spiciness, or omit for a milder dish.
• Be careful not to overcook the tortellini during simmering to avoid mushiness.

Keywords: brown butter, tortellini, creamy pasta, cheese tortellini, sage, Italian pasta, quick dinner