Ricotta and Spinach Tortellini in Sage Brown Butter Sauce
Cheese-filled tortellini tossed in a nutty brown butter and fresh sage sauce, finished with a sprinkle of Parmesan for a comforting Italian pasta dinner. This italian-inspired pasta (vegetarian) ready in about 15 minutes pairs fresh spinach tortellini, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh spinach tortellini
- 6 tbsp unsalted butter
- 12 leaves fresh sage leaves
- 2, minced garlic cloves
- 1/2 cup, freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp (optional) toasted pine nuts
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fresh spinach tortellini and cook for 3-4 minutes until tender but still firm to bite. Drain and reserve 1/4 cup pasta water.
- Step 2: While pasta cooks, melt 6 tbsp unsalted butter in a large skillet over medium heat. Add 12 fresh sage leaves and cook for 3-4 minutes until butter turns golden brown and smells nutty, and sage leaves become crisp.
- Step 3: Stir in 2 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Add the drained tortellini to the skillet along with 1/4 cup reserved pasta water, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat the pasta in the brown butter sauce.
- Step 5: Remove from heat and sprinkle 1/2 cup freshly grated Parmesan cheese and 2 tbsp toasted pine nuts (if using) over the pasta. Toss once more and serve immediately.
Frequently asked questions
How long does Ricotta and Spinach Tortellini in Sage Brown Butter Sauce take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ricotta and Spinach Tortellini in Sage Brown Butter Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach tortellini from drying out.
Can I substitute ingredients in Ricotta and Spinach Tortellini in Sage Brown Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ricotta and Spinach Tortellini in Sage Brown Butter Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ricotta and Spinach Tortellini in Sage Brown Butter Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
