Tortellini with Brown Butter Sage Sauce

Brown Butter Sage Sauce is one of my very favorites. It’s very simple, but so incredibly flavorful. In my opinion, it’s perfect for ravioli, tortellini, or gnocchi. As an added bonus, it only has four ingredients!

Brown butter is not difficult to make, but it does require your constant attention for a few minutes. It is easy to burn if you turn your back for even a small amount of time. The trick is to constantly watch and as soon as it starts to smell a little nutty and look a little brown, remove it from the heat but also from the hot pan because it will continue to cook and possibly burn. Keep reading for specific instructions!

The measurements included will be enough sauce for about a pound of ravioli.

Here’s what you’ll need:

• 8 T unsalted butter
• 1 clove garlic, crushed and chopped
• 1/4 c coarsely cut fresh sage leaves ( I do not recommend using dried sage for this recipe)
• 1/8 t black pepper
• salt to taste

Melt the butter in a medium saucepan over medium-low heat. When the butter starts to bubble a little bit, add the garlic.

Stir the garlic in the butter for one minute. Keep stirring. Don’t walk away or do anything else.

Add the chopped sage to the garlic butter and keep cooking and stirring for another 2-4 minutes. What you are looking for is that the butter turns a light brown and has a little bit of a nutty aroma.

Season with the pepper and salt (I would say probably 1/4 of a teaspoon).

Remove from the heat and pour the sauce into the bowl that you plan to serve the pasta in. This makes the sauce stop cooking and prevents the butter and the sage leaves from burning.

At this point, you can store the sauce in the fridge for up to a week. Just reheat in the microwave when ready to use.

Now cook the pasta or gnocchi according to the directions. Drain it and put it into the bowl of sauce. Lightly toss until all the pasta is thoroughly coated in the sauce. Top with parmesan or Romano cheese if you’d like.

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Tortellini with Brown Butter Sage Sauce

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Ingredients

• 8 T unsalted butter
• 1 clove garlic, crushed and chopped
• 1/4 c coarsely cut fresh sage leaves ( I do not recommend using dried sage for this recipe)
• 1/8 t black pepper
• salt to taste

Instructions

1

Melt the butter in a medium saucepan over medium-low heat.

2

When the butter starts to bubble a little bit, add the garlic.

3

Stir the garlic in the butter for one minute.

4

Keep stirring. Don't walk away or do anything else.

5

Add the chopped sage to the garlic butter and keep cooking and stirring for another 2-4 minutes.

6

What you are looking for is that the butter turns a light brown and has a little bit of a nutty aroma.

7

Season with the pepper and salt (I would say probably 1/4 of a teaspoon).

8

Remove from the heat and pour the sauce into the bowl that you plan to serve the pasta in.

9

This makes the sauce stop cooking and prevents the butter and the sage leaves from burning.

10

At this point, you can store the sauce in the fridge for up to a week. Just reheat in the microwave when ready to use.

11

Now cook the pasta or gnocchi according to the directions.

12

Drain it and put it into the bowl of sauce.

13

Lightly toss until all the pasta is thoroughly coated in the sauce.

14

Top with parmesan or Romano cheese if you'd like.