Cheese Tortellini with Purple Sage and Browned Butter Recipe

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1 vote | 1345 views

My family loves this dish. It's a classic and uses an herb that grows year after year in my yard--purple sage. Any culinary sage will do--the ones with the large velvety leaves. Don't use Russian sage or Pineapple Sage. Stick with the basic sages. We like short pasta with this, and often use Orecchiete or Bow Tie pasta. You've got to use real butter, but you could use pre-shredded or pre-grated Parmesan cheese to save time. My son loves it!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.83 view details


  1. Cook the pasta in boiling, salted water in a large stockpot until al dente.
  2. Melt the butter in a large skillet over medium to medium-high heat. Add the sage, 1 teaspoon coarse salt and 1/4 teaspoon pepper and saute for ten minutes, or until the butter is brown and the edges of the sage are crisp. Remove from the heat.
  3. Place 2 or 3 Tablespoons of the pasta cooking water in a warm serving bowl. Drain the pasta and then place it in the bowl.
  4. Add the butter mixture and 1/2 cup or more of the Parmesan cheese and toss to combine.
  5. Taste it.
  6. Season with salt and pepper to your liking.
  7. Serve with the remaining Parmesan Cheese.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 27g
Recipe makes 4 servings
Calories 117  
Calories from Fat 72 62%
Total Fat 8.17g 10%
Saturated Fat 4.97g 20%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 964mg 40%
Potassium 33mg 1%
Total Carbs 1.1g 0%
Dietary Fiber 0.0g 0%
Sugars 0.23g 0%
Protein 9.64g 15%
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