Mushroom Tortellini in Sage Browned Butter

        From the blog For Love of the Table

6 to 8 T. unsalted butter

20 to 24 small sage leaves

Lemon juice to taste

Salt & pepper

1 recipe uszka/mushroom tortellini (about 50...or 250 grams)

Freshly grated Parmesan and/or Pecorino


Place butter in a small saucepan and melt over medium heat.  As the butter continues to cook it will bubble and spatter.  When the spattering begins to subside, watch the butter very carefully—the milk solids will brown very quickly at this point.  When the solids have turned a nice golden brown, remove the pan from the heat.  Add the sage leaves and let sizzle briefly until they crisp.  Cool the pan down by dipping in a shallow pan of cool water, or by adding a few drops of cool water to the butter and swirl in.  Season the butter to taste with lemon juice and salt.  It will take a fair amount of both—don’t be timid.  Set aside while you cook the tortellini.


Drop the tortellini in a large pot of gently boiling salted water.  Cook until the pasta is al dente...about 3 to 4 minutes. Remove from the pot with a slotted spoon, transferring them to the pan of warm browned sage butter.  Toss to coat in the butter, adding a splash of the cooking water to extend the sauce if necessary.  Divide the tortellini among 4 plates.  Scatter some freshly grated Parmesan or Pecorino over and serve right away.