Imagine twirling your fork into a plate of perfectly cooked tortellini, glistening with golden, fragrant butter and crispy sage leaves that whisper of traditional Italian kitchens. This classic Roman dish transforms just a few simple ingredients into a culinary masterpiece that will transport your taste buds straight to the heart of Italy. Whether you're a seasoned home cook or a kitchen novice, Tortellini Burro e Salvia promises an elegant yet incredibly easy meal that will make you feel like a gourmet chef in minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g tortellini
- 100g butter
- 10 fresh sage leaves
- Salt to taste
- Parmesan cheese for serving
Instructions
- Begin by preparing all your ingredients. Measure out 400g of tortellini, 100g of butter, and gather 10 fresh sage leaves. Have salt and Parmesan cheese ready for serving.
- In a large pot, bring salted water to a boil. Use enough water to allow the tortellini to move freely while cooking.
- Once the water is boiling, add the tortellini to the pot. Stir gently to prevent them from sticking together. Cook according to the package instructions, usually around 3-5 minutes, until they float to the surface and are al dente.
- While the tortellini is cooking, prepare the sage butter sauce. In a medium-sized skillet, add 100g of butter over medium heat. Allow the butter to melt completely.
- As the butter melts, add the 10 fresh sage leaves to the skillet. Cook the sage in the butter for about 2-3 minutes, or until the leaves become crispy and the butter turns a light golden brown. Be careful not to burn the butter.
- Once the tortellini is cooked, reserve about 1 cup of the cooking water, then drain the tortellini in a colander.
- Add the drained tortellini directly to the skillet with the sage butter. Toss gently to coat the tortellini evenly with the butter and sage. If the mixture seems dry, add a little reserved pasta water until you reach your desired consistency.
- Season the tortellini with salt to taste, stirring well to incorporate the flavors.
- To serve, plate the tortellini and drizzle any remaining sage butter from the skillet over the top. Grate fresh Parmesan cheese generously over each serving.
- Enjoy your delicious Tortellini Burro e Salvia while hot!
Tips
- Choose Quality Ingredients: Use fresh, high-quality tortellini and real butter for the most authentic flavor.
- Butter Browning Technique: Watch your butter carefully when browning. The goal is a light golden color with a nutty aroma, not burnt butter.
- Sage Matters: Use fresh sage leaves for the best flavor. If possible, pick them just before cooking for maximum aromatic impact.
- Pasta Water Magic: Always reserve some pasta water. Its starchy goodness helps create a silky sauce that clings perfectly to the tortellini.
- Timing is Key: Cook the tortellini just until they float and are al dente to prevent them from becoming mushy.
- Serve Immediately: This dish is best enjoyed hot, straight from the pan, with freshly grated Parmesan cheese on top.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: mg
