This shelf item is already dressed, so you'll finish it with brown butter and sage to deepen the flavours and add warmth. The ricotta filling and fresh basil pesto need only this simple treatment. A weeknight dinner that feels complete in twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 180 calories a serving, 1 g protein, 6 g carbohydrate, 18 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil over high heat. While waiting, peel and mince 2 garlic cloves.
2. When the water boils, add the tortellini and cook until they float and are tender, about 4 minutes. Reserve 1 cup of the cooking water, then drain.4 min
3. In the same pot over medium heat, melt 3 tablespoons of butter with the minced garlic and 8 to 10 torn sage leaves, stirring occasionally. The butter will turn golden and smell nutty after about 3 minutes; this is when it's ready.3 min
4. Return the drained tortellini to the pot with the brown butter and toss gently. If the pasta seems dry, splash in a few tablespoons of the reserved cooking water to loosen it. Taste and add salt and pepper as needed.

Note Swap the sage for fresh mint if you have it. Leftovers keep in the fridge for two days and can be reheated gently in a pan with a splash of water. Serve with grated Parmesan and a simple green salad on the side.