Butter Sauce Tortellini is a must-try recipe if you're looking to elevate your pasta game. This dish combines delicious cheese-filled tortellini with a rich, savory butter sauce infused with lemon, garlic, and sage. Topped with Parmesan cheese, pistachios, and toasted sage leaves, this delicious pasta is super fast and easy to prepare for a weeknight dinner but also fancy enough for a special occasion.
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I know sometimes we want to eat something that's effortless and ready in minutes, but at the same time, we don't want tasteless, bland food. So, to solve this problem, here I come to rescue your dinner with this recipe for butter sauce tortellini that is easy yet kind of fancy at the same time. It combines browned butter, garlic, sage, lemon, and pistachios, all in an easy pasta that is ready in minutes but looks so elegant.
Why you'll love this pasta
There are several reasons why this Butter Sauce Tortellini should be on your dinner menu:
- Balanced Flavors: The butter is rich and velvety, while lemon, garlic, and sage add freshness and depth to the dish. This combination is incredibly delicious!
- Quick and Easy: This recipe is perfect for busy weeknights. You can have a restaurant-quality meal on the table in less than 30 minutes.
- Customizable: Feel free to make it your own by experimenting with different tortellini fillings or adding your favorite toppings. I know the butter squash filling is also really good!
So, whether it's a rushed weeknight dinner or a special occasion, this delicious and easy tortellini recipe won't disappoint!
Ingredients and substitutions
*See the recipe card for quantities.
For the Pasta
- Cheese tortellini: This can be substituted with your preferred filling. Butternut squash filling is also a fantastic option.
- Sage garlic butter sauce: I'll cover how to make it; no worries!
- Sage leaves: The ones you'll use to prepare the butter sauce. So all you need to do is remove them from the sauce once they're crispy and place them on the pasta when ready.
- Grated Parmesan cheese: Fresh Parmesan is even better.
- Shelled pistachios: I love how pistachios add such a nice touch to this pasta, but walnuts or pine nuts are also good options if you don't have them on hand.
For the Butter sauce
- Salted butter: You can also use unsalted butter and add salt yourself; this way, you can control the amount of salt in the sauce.
- Garlic: Fresh garlic brings a fresher flavor, but you can use store-bought pre-minced garlic in a pinch.
- Black pepper and salt: To taste. Red pepper flakes are also a good option.
- Sage: Use fresh sage so we can use the toasted leaves to finalize the plates. They add flavor and a nice crunch to the dish.
- Lemon Juice: Freshly squeezed for a bright flavor.
How to Make Butter Sauce Tortellini
This recipe is very easy. Here are the photos for guidance.
Cook tortellini in salted water and follow package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Once melted, wait about a minute, lower the heat, and add minced garlic, black pepper, and sage, stirring after each addition. Cook until garlic starts to get light brown.
Turn off the heat and set aside the sage leaves. Add lemon juice and stir to combine.
Add the butter sauce to the pasta and toss to coat. Top it with parmesan cheese, pistachios, and the crispy sage leaves.
Hint: Never leave the pan while browning the butter. It could burn very quickly.
Variations
Try different nuts: Swap pistachios for toasted walnuts, slivered almonds, or pine nuts, adding a delicious crunch and nutty undertones.
Add a sweet-tart flavor: Add sun-dried tomatoes and fresh basil for a vibrant, sweet, and tart taste and a Mediterranean touch.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water to restore the sauce.
Top tips
- Salt the water: Salting the pasta water is very important for a tasty pasta. About 1 to 1 ½ tablespoons of fine sea salt or table salt is a good amount. Oh, and don't worry about the sodium content; according to tests from America's Test Kitchen, most pasta absorb only ¼ teaspoon of salt per pound of pasta, give it or take.
- Watch the butter sauce for the whole time: Milk solids from butter and garlic can change from lightly golden to burnt really quickly, so make sure to watch the pan the entire time, and turn off the heat as soon as either the garlic starts to get light brown or the milk solids start to get brown.
Serving suggestions
This Butter Sauce Tortellini is a complete meal on its own. Still, you can also serve it with a side salad like this delicious artichoke salad, roasted vegetables like my vegetables for picky eaters, or some cheese bread.
Check out some recipes to pair with this pasta:
FAQ
Usually, insufficient salt is what makes pasta taste bland. Pasta water should be generously salted before cooking, tasting like seawater. If you didn't salt the water adequately, the pasta itself may lack flavor. Since personal taste preferences vary, what one person finds bland, another may find perfectly seasoned, so adjust the salt and seasonings to suit your palate.
If you forgot to salt the water or didn't salt it enough, you can sprinkle some kosher salt on the cooked pasta and toss. This way, the salt may not spread evenly, but it'll help to enhance the flavors. You can also squeeze more lemon juice or add more parmesan if you'd like.
Depending on how your tortellini was made (if it's fresh, frozen, or dried, and the amount of air in it), your tortellini might float right away or float once it's cooked. Either way, it's normal for tortellini to float due to the air inside it and the expansion of it as it boils.
Tortellini are done when they float to the surface and have a tender but slightly firm texture. The cooking time depends on whether the tortellini is refrigerated, frozen, or dried, so follow the time stated on the package. Once time is up, taste one to ensure it's cooked to your liking before you remove them all from the heat.
To prevent the pasta from sticking together, stir it occasionally while it cooks, especially in the first 1-2 minutes.
No, tortellini and ravioli are not the same. While both are types of stuffed pasta, tortellini are typically smaller and ring-shaped, whereas ravioli are larger and square or rectangular. You can use any of these two for this recipe, though.
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📖 Recipe / Receita
Butter sauce Tortellini
Ingredients
For the Pasta
- 12 oz cheese-filled tortellini (or butternut squash filling)
- ⅓ cup shelled pistachios
- ¼ cup grated parmesan cheese
For the Butter Sauce
- ½ cup salted butter (4oz), sliced into equal parts (113 grams)
- 2 large garlic cloves, minced
- black pepper, to taste
- 15 medium/large sage leaves
- 1½ tablespoon lemon juice, freshly squeezed (or lime juice)
- salt, to taste
Instructions
- Fill a pot with 4 quarts of water (about 4 liters) and add salt. It should taste like seawater. Cook tortellini according to package instructions. Drain and set aside.
- Meanwhile, in a separate large skillet, add sliced butter and melt it over medium heat. Once melted, wait about a minute, lower the heat, and add minced garlic, black pepper, and sage, stirring well after each addition. Cook until garlic starts to get light brown or the milk solids start to get brown.
- Turn off the heat and set aside the sage leaves. Add lemon juice, stirring to combine. If your pasta is not ready yet, transfer the sauce to a tempered glass container so it stops cooking with the carried-over heat.
- To assemble the dish, pour sauce over the pasta, including the little brown bits deposited at the bottom (they have lots of flavor), and toss to coat. Add the pistachios, parmesan cheese, and crispy sage leaves that were set aside. Serve it immediately.
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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