TORTELLINI WITH SAGE BROWN BUTTER
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
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 FRESH SAGE BUTTER
Provided by Rozanne Gold
Categories Pasta Quick & Easy Fall Sage
Yield Serves 4
Number Of Ingredients 3
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 PUMPKIN SAGE BUTTER
I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.
Provided by Kozmic Blues
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 837.5, Fat 57.1, SaturatedFat 35, Cholesterol 176.9, Sodium 945.6, Carbohydrate 64, Fiber 5.1, Sugar 2.4, Protein 20
TORTELLINI WITH BROWN BUTTER AND SAGE SAUCE
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
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
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