Cheese Tortellini With Butter, Mushrooms, And Crispy Sage Recipe

Ben Carraoli

Cheese Tortellini With Butter, Mushrooms, And Crispy Sage Recipe

I have to admit, the first time I made this cheese tortellini with butter, mushrooms, and crispy sage, I was instantly hooked. It’s one of those meals that feels fancy but takes almost no time to whip up. The combination of pillowy tortellini, nutty parmesan, earthy mushrooms, and fragrant crispy sage is just irresistible.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. I usually set a timer and keep tasting near the end to ensure they’re tender but not mushy.
While the tortellini cooks heat 1 tablespoon of butter and olive oil in a skillet over medium-high heat. Add the sage and cook for about a minute until it turns crispy and fragrant, then set it aside.
Add another tablespoon of butter to the same skillet along with the sliced mushrooms and minced garlic. Sauté for 5 minutes, stirring occasionally, until mushrooms are golden and caramelized.
Drain the tortellini and add it to the skillet with mushrooms. Toss in the remaining butter crispy sage, and parmesan cheese. Mix gently until every piece is coated with buttery, cheesy goodness. Season with salt and pepper to taste and serve immediately.

Method

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. I usually set a timer and keep tasting near the end to ensure they’re tender but not mushy.
While the tortellini cooks, heat 1 tablespoon of butter and olive oil in a skillet over medium-high heat. Add the sage and cook for about a minute until it turns crispy and fragrant, then set it aside.
Add another tablespoon of butter to the same skillet, along with the sliced mushrooms and minced garlic. Sauté for 5 minutes, stirring occasionally, until mushrooms are golden and caramelized.
Drain the tortellini and add it to the skillet with mushrooms. Toss in the remaining butter, crispy sage, and parmesan cheese. Mix gently until every piece is coated with buttery, cheesy goodness. Season with salt and pepper to taste and serve immediately.

Notes

I always taste the buttered mushrooms before adding the tortellini to adjust seasoning.
Using fresh sage instead of dried makes the aroma pop and adds a crisp texture.
Don’t overcook the tortellini; it should remain slightly chewy for the best mouthfeel.
Toast the parmesan lightly in the pan for a slightly nutty flavor.