Fresh tortellini cooks in moments and drinks up a warm butter sauce spiked with crisp sage leaves. Brown butter and cheese are a classic pair, and this shelf gives us both already built in. A quick weeknight dinner with the feel of something more.

Serves 2. 20 minutes, 12 at the stove.

About 1090 calories a serving, 55 g protein, 5 g carbohydrate, 95 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to a rolling boil in a large pot. Add the tortellini and stir gently so nothing sticks to the bottom. Cook until they float and look plump, about 4 minutes; drain in a colander and reserve the pasta.8 min
2. While the tortellini cooks, melt 3 tablespoons butter in a large skillet over medium heat. Add 8 to 10 fresh sage leaves and let them turn brown and crisp at the edges, stirring gently, about 3 minutes. The butter will smell nutty and toasted when it's done.3 min
3. Pour the warm tortellini into the brown butter and sage, toss once or twice to coat, and divide between two warm bowls. Taste and season with salt and pepper, then serve right away.

Note Swap the sage for fresh thyme if you'd rather. Leftover tortellini keeps in the fridge for two days and can be reheated gently in butter. Serve with a simple green salad dressed with lemon, or add sautéed mushrooms to stretch the dish.