TORTELLINI WITH SAGE BROWN BUTTER
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook 1 pound cheese tortellini (fresh or frozen), according to package instructions; drain.
- Meanwhile, in a small skillet over medium heat, melt 2 tablespoons butter until light brown in color, with a nutty smell, 1 to 2 minutes.
- Remove pan from heat. Add 16 fresh sage leaves, thinly sliced; fry (off heat) until crispy, about 1 minute.
- Gently toss tortellini with brown-butter mixture. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 200 g, Fat 6 g, Fiber 1 g, Protein 7 g
TORTELLINI WITH BROWN BUTTER AND SAGE SAUCE
Adadpted from a Buitoni recipe, this tortellini is a nice change with its nutty brown butter sauce. Quick and easy to prepare!
Provided by quikgourmet
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference!
- Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking).
- Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. (It's okay if the sage darkens and gets crunchy).
- Remove from heat; add the hot tortellini. Stir to coat; add parmesan cheese, salt and pepper and toss. (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.).
Nutrition Facts : Calories 328.4, Fat 31.3, SaturatedFat 18.2, Cholesterol 77.5, Sodium 490, Carbohydrate 5.6, Fiber 1.2, Sugar 0.2, Protein 8.5
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
- To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
- To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
- Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
TORTELLINI WITH FRESH SAGE BUTTER
Provided by Rozanne Gold
Categories Pasta Quick & Easy Fall Sage
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.
- Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.
- Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
- Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.
TORTELLINI WITH PUMPKIN SAGE BUTTER
I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.
Provided by Kozmic Blues
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
- Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
- Whisk gently until combined.
- Add salt and pepper to taste.
- Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
- Place pasta and sauce over medium heat and toss until well coated.
- Remove from heat, toss with Parmesan cheese and serve.
Nutrition Facts : Calories 837.5, Fat 57.1, SaturatedFat 35, Cholesterol 176.9, Sodium 945.6, Carbohydrate 64, Fiber 5.1, Sugar 2.4, Protein 20
RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE
I got this out of a magazine many years ago. Very easy. If you have fresh sage, use 1 tablespoon of that
Provided by Cookie16
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli as directed, drain and set aside.
- In medium frying pan over medium high heat, melt the butter.
- Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
- Add the sage, salt and pepper and mix for a few seconds.
- Add cooked ravioli, toss to coat.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 164.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE
This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.
Provided by CIndytc
Categories Vegetable
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
- Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
- Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
- Off heat, finish with lemon juice, parsley, and pepper.
Nutrition Facts : Calories 192.2, Fat 17.8, SaturatedFat 9.6, Cholesterol 38.2, Sodium 4.5, Carbohydrate 7.9, Fiber 1.1, Sugar 2.4, Protein 0.7
BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A
I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!
Provided by Jazmina
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
- To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
- To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
- To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
- Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.
Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9
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