Ricotta and Spinach Tortellini in Sage Brown Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 5 min Cook: 10 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 2 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  4. 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.
  5. 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.

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