Tortellini with browned sage butter

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This is another common dish in Bologna and the surrounding region.

Ingredients

• 50 grams unsalted butter,
• One stalk of fresh sage, leaves stripped — around ten to fifteen leaves,
• Juice of half a small lemon,
• Sufficient tortellini for one person,
• Grated parmesan.

Method

Heat the butter in a pan and continue to cook until lightly brown — but not overdone — then take off the heat, let cool slightly, and add the sage leaves and mix to ensure the leaves are coated with butter. Cook the tortellini until just short of al dente in salted boiling water, then add a spoonful of the starchy pasta water to the butter along with the lemon juice, and thoroughly mix. Drain the tortellini and add to the butter, coating the tortellini all over in the butter. Serve with grated pamesan.