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Creamy Brown Butter Tortellini Recipe
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.
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Prep Time 10 minutes
Cook Time 15 minutes
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.