Tortellini With Fresh Sage Butter Food

TORTELLINI WITH BUTTER AND SAGE RECIPE

Steps:

• Cook tortellini according to package. While it cooks place butter into a large sauté pan and add sage. Allow butter to melt and sage to cook, about 4 minutes. When tortellini has finished add to sauté pan and toss the butter and sage until tortellini is completely covered. Top with parmesan cheese Serve warm and ENJOY!

TORTELLINI WITH SAGE BROWN BUTTER

Steps:

• In a large pot of boiling salted water, cook 1 pound cheese tortellini (fresh or frozen), according to package instructions; drain.
• Meanwhile, in a small skillet over medium heat, melt 2 tablespoons butter until light brown in color, with a nutty smell, 1 to 2 minutes.
• Remove pan from heat. Add 16 fresh sage leaves, thinly sliced; fry (off heat) until crispy, about 1 minute.
• Gently toss tortellini with brown-butter mixture. Season with coarse salt and ground pepper.

TORTELLINI WITH FRESH SAGE BUTTER

Steps:

• Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.
• Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.
• Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
• Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.

TORTELLINI WITH BROWN BUTTER AND SAGE SAUCE

Steps:

• If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference!
• Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking).
• 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).
• 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.).

TORTELLINI WITH GARLIC SAGE BUTTER SAUCE

Steps:

• In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
• In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
• Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.

TORTELLINI WITH PUMPKIN SAGE BUTTER

Steps:

• Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
• Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
• Whisk gently until combined.
• Add salt and pepper to taste.
• Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
• Place pasta and sauce over medium heat and toss until well coated.
• Remove from heat, toss with Parmesan cheese and serve.