Mushroom tortellini with browned butter and sage
A quick pan sauce transforms refrigerated tortellini into something elegant. You have the pasta and filling ready, so you just need to brown some butter with sage to finish it in fifteen minutes. Serve in wide bowls to catch the pooling sauce.
About 160 calories a serving, 0 g protein, 0 g carbohydrate, 18 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 8 to 10 fresh sage leaves
From your shelf
- 1 package mushroom tortellini with mushroom and wine sauce
Staples
- 3 tablespoons butter
- to taste salt
- to taste pepper
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until they float and are tender, about four to five minutes. While the water heats, tear 8 to 10 sage leaves by hand; they will infuse better than cut leaves.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Once the foam subsides and the butter smells nutty, add the sage leaves. Swirl the pan until the sage is fragrant and slightly crisp, about one minute, then turn off the heat; this browned butter will be ready when the pasta finishes.
- Drain the tortellini, reserving one cup of the pasta water. Add the cooked tortellini directly to the skillet with the browned butter and sage. Toss gently, adding one-quarter cup of the reserved pasta water to loosen the sauce and marry the flavors. Taste and season with salt and pepper, adding more pasta water if needed to create a silky sauce that coats the tortellini.
Note Swap fresh sage for dried thyme or rosemary if you have it. Leftovers keep in an airtight container for two days and reheat gently in a skillet over low heat with a splash of water. Serve with a crisp green salad and a glass of white wine to echo the wine sauce in the pasta itself.
On the label
MUSHROOM TORTELLONI (WATER, UNENRICHED EXTRA FANCY FLOUR, UNENRICHED SEMOLINA, RICOTTA CHEESE [PASTEURIZED WHEY, PASTEURIZED MILK, VINEGAR, CARRAGEENAN], WHITE CHEDDAR CHEESE [CULTURED GRADE A PASTEURIZED MILK, SALT AND ENZYMES], BREAD CRUMBS [BLEACHED WHITE FLOUR, YEAST, SUGAR, SALT], PASTEURIZED EGGS, ROMANO CHEESE [PASTEURIZED SHEEP'S MILK, CHEESE CULTURE, SALT AND ENZYMES], CREMINI MUSHROOMS, SALT, MUSHROOM POWDER, SPICE), MUSHROOM & WINE SAUCE (WATER, MUSHROOMS, ONION, CHABLIS WINE, MILK, CREAM, RICE STARCH, MUSHROOM STOCK [MUSHROOM CONCENTRATE, NATURAL FLAVOR, SUGAR, SALT, YEAST EXTRACT, XANTHAN GUM], CANOLA & OLIVE OIL BLEND, BUTTER [CREAM, SALT], SEA SALT, PARSLEY, GARLIC, CHICKEN BROTH CONCENTRATE [CHICKEN STOCK, NATURAL FLAVOR, SALT, SUGAR, YEAST EXTRACT], PEPPER, LEMON JUICE CONCENTRATE, GUM [XANTHAN, GUAR AND CARRAGEENAN]), ASPARAGUS, ROASTED TOMATO WITH OIL (TOMATOES, CANOLA OIL, GARLIC, SPICES, SALT), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, SALT, CHEESE CULTURE, ENZYMES, [POTATO STARCH AND POWDERED CELLULOSE {TO PREVENT CAKING}, NATAMYCIN {A NATURAL MOLD INHIBITOR}]).
Taylor Farms, other deli, serving 140 g, package 14.75 oz/418 g. Ingredients as printed on the label.
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Cooks as mushrooms, ravioli. Half of it left? Use up the mushrooms.