These brown butter tortellini are pure weeknight perfection! They're smothered in nutty golden butter, fresh rosemary and loads of freshly grated Parmesan and ready in just 20 minutes.

For more quick and easy Italian-style dinners, try my One Pan Pizza Tortellini or Garlic Butter Gnocchi next!

Tortellini in brown butter sauce served in a purple bowl with rosemary and parmesan on the side

I'm a big fan of recipes that are so simple they barely need instructions but deliver in a big way. These brown butter tortellini are just that!

All you need is five ingredients, and the result is a dinner that tastes like something you'd get in a tiny trattoria somewhere in Emilia-Romagna.

I use fresh rosemary because that's what I always have growing on my balcony, but sage is, of course, the classic pairing if you prefer.

Why you'll love these brown butter tortellini

On the table in just 20 minutes, ideal for those nights when you've got nothing planned.
Easy enough for a regular Tuesday, but also kinda fancy enough for guests.
Versatile enough to make your own, you can swap the tortellini filling or play with the herbs as you like.

Close-up of cheese tortellini coated in a glossy tortellini brown butter sauce

What you'll need

Salted butter - Yes, I'm using salted here because I want all that flavor going into the sauce. If you only have unsalted, that's totally fine, just be a bit more generous with the salt at the end.

Cheese tortellini - The refrigerated kind is my go-to because it cooks in just a few minutes. Any filling you love works here: spinach and ricotta, mushrooms or even meat-filled ones are all delicious here.

Fresh rosemary - Finely chopped so you get little bits of flavor in every bite without any woody stems. If rosemary isn't your thing, fresh sage is the classic partner for brown butter.

Parmesan cheese - Please grate it fresh from a block! The pre-grated stuff in bags just won't melt into the sauce the same way, and with a recipe this simple, every ingredient really has to pull its weight.

Freshly cracked black pepper - Be very generous with it at the end because it really transforms the dish.

Pro tip

Use a light-colored skillet if you can. This is the single best tip for brown butter because it lets you actually see the color changing as it cooks. In a dark non-stick pan, you're basically browning blind.

Bowl of butter tortellini topped with grated cheese with fresh rosemary and a block of parmesan

How to make tortellini in brown butter sauce

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the tortellini in a large pot of salted water until al dente. Reserve ½ cup of cooking water before draining.

Brown the butter in a large skillet over medium heat, swirling occasionally, until it's deep golden and smells nutty.

Cubes of butter melting in a pan to start a brown butter sauce

Toss the tortellini in the brown butter, then stir in the fresh rosemary and let it sizzle for about 30 seconds.

Cooked cheese tortellini tossed in a brown butter sauce

Grated parmesan being sprinkled over tortellini in a skillet of brown butter sauce

Finish with Parmesan and a generous amount of freshly cracked black pepper, and serve right away with a bit more Parmesan on top.

Substitutions and variations

Add some crunch with some toasted walnuts or pine nuts scattered over the top. They really go well with brown butter.
If you're using sage, fry the leaves in the butter until crispy, remove them from the pan and crumble them back on at the end for a gorgeous texture.
Drizzle some balsamic glaze on top right before serving for a sweet and tangy contrast.

Helpful tips

Don't walk away from the butter. I know I keep banging on about this, but seriously, brown butter needs your attention for the whole time. Scroll through your phone, and you'll end up with burnt butter.
Use a pan that's big enough. You want a wide skillet so the butter has plenty of surface area to brown evenly and the tortellini has room to get coated.
Taste before you salt. Between the salted butter, the salted pasta water, and the Parmesan, this dish has a lot of salt going in already. Always taste first and then adjust.

What to serve with brown butter tortellini

A simple arugula salad with a punchy vinaigrette to cut through the richness of butter.
Garlic bread or crusty focaccia for mopping up the last of that brown butter; that's honestly the best part.
A glass of crisp white wine. A Pinot Grigio or a nice Vermentino pairs beautifully with the nutty, buttery flavors.

Leftovers and storage

This dish is definitely at its peak served fresh out of the pan, but leftovers will keep in an airtight container in the fridge for up to 2 days.
To reheat, I recommend warming gently in a skillet over low heat with a splash of water or milk to loosen things back up.
I don't recommend freezing this one, as the texture of cooked tortellini really doesn't survive the freezer.

More delicious pasta recipes

If you've tried this brown butter tortellini recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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