Brown Butter Tortellini

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.

No ratings yet

Print Pin

Course: Pasta

Cuisine: American

Prep Time: 1 5

Cook Time: 10

Total Time: 1 15

Servings:

Calories: 796kcal

Author: Alice | Mighty Spatula

Ingredients

▢ 12 oz cheese tortellini or any other kind you prefer
▢ 4 tablespoons salted butter
▢ ½ tablespoon fresh rosemary finely chopped
▢ ⅓ cup Parmesan cheese freshly grated
▢ Salt and freshly cracked black pepper to taste

Instructions

Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
12 oz cheese tortellini
Meanwhile, melt the butter in a large, deep skillet over medium heat. Let it bubble and foam, swirling the pan occasionally, for 3-4 minutes or until it turns a deep golden color and smells nutty. Keep a close eye on it and turn the heat to low as soon as you see brown specks forming on the bottom of the pan.
4 tablespoons salted butter
Add the drained tortellini and gently toss to coat in the brown butter. If it looks a bit dry, add a splash of the reserved pasta water to loosen it up.
Stir in the fresh rosemary and cook for 30 seconds, stirring often. Next, add the grated Parmesan cheese and toss well to combine.
½ tablespoon fresh rosemary
⅓ cup Parmesan cheese
Add a very generous amount of freshly cracked black pepper and adjust the salt to taste. Serve immediately, with more grated Parmesan on top.
Salt and freshly cracked black pepper to taste

Video

Notes

Don't walk away from the butter. 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.

Nutrition