Imagine a dish that transforms simple ingredients into a culinary masterpiece that will make your taste buds dance with joy. This Tortellini with Ricotta Sage Brown Butter is not just a meal—it's a gourmet experience that brings the essence of Italian cuisine right to your dining table. With just a few expert techniques, you'll create a restaurant-worthy pasta dish that looks impressive, tastes extraordinary, and takes less than 30 minutes to prepare. Get ready to elevate your cooking skills and impress everyone at your dinner table!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g tortellini
- 100g ricotta cheese
- 50g unsalted butter
- 10 fresh sage leaves
- Salt
- Black pepper
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. The water should taste like sea water to properly season the pasta.
- While water is heating, prepare your ingredients: finely chop fresh sage leaves, measure out ricotta cheese, and have Parmesan cheese ready for grating.
- Add tortellini to the boiling water and cook according to package instructions, typically 8-10 minutes, until pasta is al dente and floating at the surface.
- While tortellini cooks, prepare the brown butter sauce. Place unsalted butter in a large skillet over medium heat, allowing it to melt slowly and start to foam.
- Continue cooking butter, swirling the pan occasionally, until it turns a golden amber color and develops a nutty aroma. Watch carefully to prevent burning.
- Add chopped sage leaves to the brown butter and let them sizzle for 30-45 seconds, releasing their aromatic oils.
- Reserve 1/2 cup of pasta cooking water, then drain tortellini using a colander.
- Add drained tortellini directly into the brown butter sage sauce, gently tossing to coat each piece.
- Dollop ricotta cheese over the tortellini and gently fold to distribute, adding small splashes of reserved pasta water to create a creamy sauce.
- Season with salt and freshly ground black pepper to taste.
- Plate the tortellini, and generously grate fresh Parmesan cheese over the top before serving immediately.
Tips
- Salt is Key: Ensure your pasta water is well-salted—it should taste like seawater. This is your only chance to season the pasta from within.
- Brown Butter Mastery: Watch your butter carefully when browning. The difference between perfectly nutty brown butter and burnt butter is just seconds.
- Sage Sizzle: When adding sage to brown butter, let it crisp slightly to release maximum flavor without burning.
- Pasta Water Magic: Always reserve some pasta water. Its starchy nature helps create a silky, clingy sauce that perfectly coats your tortellini.
- Temperature Control: Serve immediately while the butter is still warm and the ricotta is creamy for the best texture and flavor experience.Pro Tip: For an extra luxurious touch, use high-quality, fresh tortellini and aged Parmesan cheese to elevate this simple dish from good to extraordinary!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
