Tortellini With Sage Brown Butter Recipes

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TORTELLINI WITH SAGE BROWN BUTTER



Tortellini With Sage Brown Butter image

Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 4

1 pound cheese tortellini, (fresh or frozen)
2 tablespoons butter
16 fresh sage leaves, thinly sliced
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 200 g, Fat 6 g, Fiber 1 g, Protein 7 g

TORTELLINI WITH BROWN BUTTER AND SAGE SAUCE



Tortellini With Brown Butter and Sage Sauce image

Adadpted from a Buitoni recipe, this tortellini is a nice change with its nutty brown butter sauce. Quick and easy to prepare!

Provided by quikgourmet

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

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.).

Nutrition Facts : Calories 328.4, Fat 31.3, SaturatedFat 18.2, Cholesterol 77.5, Sodium 490, Carbohydrate 5.6, Fiber 1.2, Sugar 0.2, Protein 8.5

BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE



Butternut Squash Tortellini with Brown Butter Sauce image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese

Steps:

  • To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
  • In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
  • To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
  • To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
  • Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
  • Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

TORTELLINI WITH FRESH SAGE BUTTER



Tortellini with Fresh Sage Butter image

Provided by Rozanne Gold

Categories     Pasta     Quick & Easy     Fall     Sage

Yield Serves 4

Number Of Ingredients 3

3 bunches fresh sage
1 pound good-quality tortellini
7 tablespoons unsalted 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.

CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE



Cheese Tortellini & Butternut Squash With Brown Butter-Sage image

This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.

Provided by CIndytc

Categories     Vegetable

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 1/2 cups butternut squash, peeled, cubed
1/2 lb refrigerated cheese tortellini (about 2 cups)
1 tablespoon olive oil
2 slices prosciutto, cut in thin ribbons (1 oz.)
5 tablespoons unsalted butter, cubed
1 large fresh sage sprig (about 10 leaves)
2 tablespoons dry white wine
1 teaspoon sugar
1/2 lemon, juice of
chopped fresh parsley
freshly gorund black pepper

Steps:

  • Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
  • Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
  • Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
  • Off heat, finish with lemon juice, parsley, and pepper.

Nutrition Facts : Calories 192.2, Fat 17.8, SaturatedFat 9.6, Cholesterol 38.2, Sodium 4.5, Carbohydrate 7.9, Fiber 1.1, Sugar 2.4, Protein 0.7

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