Butter & Sage Tortelli with Grilled Bread
Store-bought tortelli di zucca tossed with brown butter, crispy sage, and a squeeze of lemon, served alongside charred grilled bread for dipping and soaking up every drop.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 16g
Ingredients
- 14 oz Fresh tortelli di zucca (pumpkin-filled pasta)
- 4 tbsp Unsalted butter
- 8 leaves Fresh sage leaves
- 4 slices Grilled bread (ciabatta or sourdough)
- ½ whole Lemon
- ½ cup Pecorino Romano (finely grated)
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Heat butter in a large skillet over medium until foaming, then add sage leaves and cook until edges crisp, about 2 minutes.
- 3
Meanwhile, brush bread slices lightly with oil and grill in a separate skillet or on a grill pan until deep golden brown with char marks, about 90 seconds per side.
- 4
Slide tortelli into boiling water and cook until they float, then 1 minute more — they should be tender but still hold their shape.
- 5
Reserve 0.5 cup pasta water, then drain tortelli and add directly to the sage-butter skillet with 2 tbsp pasta water.
- 6
Toss gently for 30 seconds until tortelli are coated, squeeze lemon over top, and serve with grilled bread and a sprinkle of pecorino.
Tools you’ll need
- large pot
- large skillet
- grill pan or cast-iron skillet
- colander
- tongs
- cheese grater
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