Reviews (1) Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 10/09/2010 very good. Garnish with finely grated parmesan. consider adding pinch of nutmeg, large pinch brown sugar and 2 small dollops of real maple syrup. this was fantastic. The sugar and syrup would not be needed if you were topping butternut squash or pumpkin ravioli as they are already sweet. here they give another layer of flavor and are not obvious in small quantity.
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Gallery Tortellini With Sage Brown Butter Recipe Summary prep: 10 mins total: 10 mins Servings: 8
Ingredients Ingredient Checklist 1 pound cheese tortellini, (fresh or frozen) 2 tablespoons butter 16 fresh sage leaves, thinly sliced Coarse salt and ground pepper
Gallery Tortellini With Sage Brown Butter
Recipe Summary prep: 10 mins total: 10 mins Servings: 8
Gallery
Tortellini With Sage Brown Butter
Tortellini With Sage Brown Butter
Tortellini With Sage Brown Butter
Recipe Summary prep: 10 mins total: 10 mins Servings: 8
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 8
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 1 pound cheese tortellini, (fresh or frozen) 2 tablespoons butter 16 fresh sage leaves, thinly sliced Coarse salt and ground pepper
Directions
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.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 10/09/2010 very good. Garnish with finely grated parmesan. consider adding pinch of nutmeg, large pinch brown sugar and 2 small dollops of real maple syrup. this was fantastic. The sugar and syrup would not be needed if you were topping butternut squash or pumpkin ravioli as they are already sweet. here they give another layer of flavor and are not obvious in small quantity.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 10/09/2010 very good. Garnish with finely grated parmesan. consider adding pinch of nutmeg, large pinch brown sugar and 2 small dollops of real maple syrup. this was fantastic. The sugar and syrup would not be needed if you were topping butternut squash or pumpkin ravioli as they are already sweet. here they give another layer of flavor and are not obvious in small quantity.Martha Stewart Member
Rating: Unrated 10/09/2010
very good. Garnish with finely grated parmesan. consider adding pinch of nutmeg, large pinch brown sugar and 2 small dollops of real maple syrup. this was fantastic. The sugar and syrup would not be needed if you were topping butternut squash or pumpkin ravioli as they are already sweet. here they give another layer of flavor and are not obvious in small quantity.
Rating: Unrated
All Reviews for Tortellini With Sage Brown Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tortellini With Sage Brown Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
