Creamy Brown Butter Tortellini Recipe

Creamy Brown Butter Tortellini Recipe: Rich, Nutty & Comforting Dish

When I made this creamy brown butter tortellini, I felt like I had discovered a little secret to making restaurant-quality food at home.

The nutty aroma of brown butter paired with garlic and sage was so comforting and indulgent. I remember taking the first bite and being amazed at how the sauce clung to every tortellini.

It felt fancy, yet it was so quick and easy to pull together. Honestly, I couldn’t stop myself from making it again the very next week!

Ingredients

4 tablespoons butter – browns beautifully for a nutty, rich flavor.
1 small shallot, finely chopped – adds a sweet, mild onion base without overpowering.
2 garlic cloves, minced – fresh garlic works best for depth and fragrance.
6 fresh sage leaves – earthy and aromatic; avoid dried sage as it won’t give the same punch.
1 cup chicken broth – keeps the sauce light and prevents it from being too heavy.
½ cup heavy cream – gives the dish its velvety smoothness.
¼ cup white wine (optional) – adds brightness; if skipped, replace with extra broth.
450 g fresh cheese tortellini – fresh works best; frozen can be used but may soften more.
½ cup Parmesan, freshly grated – always grate it fresh for the sharpest, creamiest flavor.
¼ teaspoon nutmeg – a pinch balances the richness of the sauce.
Red pepper flakes (optional) – a subtle kick of heat that pairs with creaminess.
Salt and pepper, to taste – brings all the flavors together.

Note: This recipe makes about 4 servings.

Variations

This recipe is flexible, and I love tweaking it depending on my mood.

• For dairy-free: swap with vegan butter, plant-based cream, and dairy-free Parmesan.
• Add veggies: spinach, peas, or cherry tomatoes make it colorful and nutritious.
• Protein boost: bacon, chicken, or shrimp mix in beautifully.
• No wine? Extra broth works perfectly.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

• Large skillet or pot – for browning butter, making sauce, and cooking pasta all in one.
• Whisk – helps blend cream and broth smoothly.
• Grater – for fresh Parmesan (trust me, it’s worth it).
• Wooden spoon – gentle on pans and perfect for stirring.

How to Make Creamy Brown Butter Tortellini?

This recipe is simple, yet it feels like something you’d order at a fancy Italian restaurant. Here’s how I like to make it:

Brown the Butter

I start by melting the butter in a large skillet over medium heat. It foams, then slowly turns golden with a nutty aroma. I stay close because it can burn quickly. Once it hits a deep amber shade, I lower the heat immediately to keep it perfect.

Add the Aromatics

Next, I toss in the shallot and cook until soft and golden. Garlic and sage go in right after, and I stir them for a minute or two. The kitchen fills with an earthy, garlicky fragrance that makes me excited for what’s coming.

Create the Sauce

I pour in the broth, cream, and optional wine, whisking gently until smooth. Then, I add the tortellini straight into the pan. Cooking it right in the sauce makes it extra flavorful. I cover the pan and let it simmer for about 5–7 minutes.

Finish with Cheese and Seasoning

When the tortellini is tender, I stir in Parmesan, a pinch of nutmeg, and season with salt, pepper, and red pepper flakes (if I want a little heat). The sauce thickens beautifully as it cools slightly.

Garnish and Serve

I plate the tortellini hot, sprinkle extra Parmesan, and top with a sage leaf. Sometimes I pair it with crusty bread to scoop up every bit of that sauce.

Additional Tips for Making This Recipe Better

Over time, I’ve picked up some small tricks that make this dish even more delicious:

• I always keep an eye on butter—it browns fast and can burn easily.
• Freshly grated cheese makes the sauce smoother than pre-shredded.
• I never pre-boil tortellini; cooking in sauce enhances flavor.
• A wide pan helps the sauce coat the pasta evenly.

How to Serve Creamy Brown Butter Tortellini?

I love serving this dish in shallow bowls so the sauce looks creamy and inviting. A sprinkle of Parmesan and a whole sage leaf make it look restaurant-worthy. I often serve it with garlic bread or a fresh green salad to balance the richness. For weekends, I enjoy pairing it with a glass of white wine.

Nutritional Information

Here’s a quick look at what you’re eating in one serving:

• Calories: 450
• Protein: 14g
• Carbohydrates: 35g
• Fat: 26

Make Ahead and Storage

Refrigeration

I store leftovers in an airtight container in the fridge for up to 3 days. A splash of broth while reheating brings the sauce back to life.

Freezing

I don’t recommend freezing this one—the sauce can split when thawed.

Why You’ll Love This Recipe?

This dish is a keeper, and here’s why:

• It’s quick and perfect for busy nights—ready in under 30 minutes.
• Super versatile—you can swap ingredients to match your taste.
• Comfort food at its best—creamy, nutty, and satisfying.
• Looks fancy but is easy enough for beginners.
• Works for both family dinners and special occasions.

Ash Tyrrell

Creamy Brown Butter Tortellini Recipe

When I made this creamy brown butter tortellini, I felt like I had discovered a little secret to making restaurant-quality food at home. The nutty aroma of brown butter paired with garlic and sage was so comforting and indulgent.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 tablespoons butter – browns beautifully for a nutty rich flavor.
• 1 small shallot finely chopped – adds a sweet, mild onion base without overpowering.
• 2 garlic cloves minced – fresh garlic works best for depth and fragrance.
• 6 fresh sage leaves – earthy and aromatic; avoid dried sage as it won’t give the same punch.
• 1 cup chicken broth – keeps the sauce light and prevents it from being too heavy.
• ½ cup heavy cream – gives the dish its velvety smoothness.
• ¼ cup white wine optional – adds brightness; if skipped, replace with extra broth.
• 450 g fresh cheese tortellini – fresh works best; frozen can be used but may soften more.
• ½ cup Parmesan freshly grated – always grate it fresh for the sharpest, creamiest flavor.
• ¼ teaspoon nutmeg – a pinch balances the richness of the sauce.
• Red pepper flakes optional – a subtle kick of heat that pairs with creaminess.
• Salt and pepper to taste – brings all the flavors together.

Method

 

1. I start by melting the butter in a large skillet over medium heat. It foams, then slowly turns golden with a nutty aroma. I stay close because it can burn quickly. Once it hits a deep amber shade, I lower the heat immediately to keep it perfect.
2. Next, I toss in the shallot and cook until soft and golden. Garlic and sage go in right after, and I stir them for a minute or two. The kitchen fills with an earthy, garlicky fragrance that makes me excited for what’s coming.
3. I pour in the broth, cream, and optional wine, whisking gently until smooth. Then, I add the tortellini straight into the pan. Cooking it right in the sauce makes it extra flavorful. I cover the pan and let it simmer for about 5–7 minutes.
4. When the tortellini is tender, I stir in Parmesan, a pinch of nutmeg, and season with salt, pepper, and red pepper flakes (if I want a little heat). The sauce thickens beautifully as it cools slightly.
5. I plate the tortellini hot, sprinkle extra Parmesan, and top with a sage leaf. Sometimes I pair it with crusty bread to scoop up every bit of that sauce.

Notes

• I always keep an eye on butter—it browns fast and can burn easily.
• Freshly grated cheese makes the sauce smoother than pre-shredded.
• I never pre-boil tortellini; cooking in sauce enhances flavor.
• A wide pan helps the sauce coat the pasta evenly.