Tortellini with Garlic Sage Butter Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 6 tablespoons butter
- 6 cloves garlic, smashed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen meat-filled tortellini
- 2 tablespoons chopped flat leaf parsley
Nutrition Info
Per Serving
- Calories: 383 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 0 g
- Fat: 26 g
- Protein: 15 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
- Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.
Yield: 4 servings
3. Still Hungry?
Notes:
Variations
Ravioli with Garlic Sage Butter Sauce. Feel free to use ravioli, or any other small stuffed pasta, instead of the tortellini.
Cheese Tortellini with Garlic Sage Butter Sauce. If you prefer another stuffing, such as cheese or mushroom, by all means try it.
Tortellini with Garlic and Fresh-Sage Butter Sauce. Substitute 1 tablespoon of chopped fresh sage for the dried. Saute until crisp but not brown, about 1 minute.
Wine
Barbera is one of the most food-friendly Italian red wines, and it works beautifully here with the assertive sage and garlic.
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