Become a Member for as little as $4/mo and enjoy unlimited reading of TSLL blog.
A simple dish, often a holiday dish made on the eve of Christmas, but most definitely a decadent and luxurious dish to add to the cozying in many of us are still needing to do as winter is hanging around.
While you definitely can make your own stuffed tortelli/ravioli, what makes this a weekday favorite for me is that I can pick up a package of portobello stuffed tortelli at either Trader Joe’s or my favorite local grocery store, and in 10 minutes be enjoying a warm dish for dinner.
Choose any stuffing you prefer, and discover by simply cooking the butter a little bit longer, you bring an entirely deeper flavor to your sauce without adding anything else to it.
Pick some fresh sage leaves from the garden as they are a hardy herb, and add this extra something warm and earthy to your dish.
Be sure to tune in to the audio version of episode #350 where I take you into the kitchen with me and cook this dish in real time.
Episode #350: The Skill of Presence and Why It is at the Core of True Contentment
Here’s the recipe:
Brown Butter Sauce & Portebello stuffed Tortelli with fried Sage Leaves
Ingredients
- 1 package tortelli/ravoli stuffed with your favorite ingredient
- 4 Tbsp unsalted butter
- 1 handful fresh sage leaves
- 1 Tbsp Parmigiano Reggiano (freshly grated)
Instructions
- Bring the water to boil. Season the water with salt generously.
- While the water is coming to boil, over medium-to-low heat in a medium sized skillet, melt the butter. Let the butter brown, this will take about 3-5 minutes. Watch it carefully, no need to stir.
- While the butter has begun to melt and the water is now boiling, add the tortelli to the pasta water and cook the directed amount stated on the packaging (usually about 3-4 minutes).
- When the butter has become brown, add the sage leaves as they will fry in a matter of seconds (3-5). Turn off the heat on the skillet with the butter. Add the cooked tortelli to the butter and toss gently with a spatula until all is covered and flavored well.
- Serve by sliding the tortelli onto the bowls or dishes, grate fresh Parmigiana Reggiano over each dish (making sure the sage leaves are also included) and if you have toasted walnuts or pine nuts add those as well. C'est tous! Pair with a lovely glass of your favorite wine and enjoy!
~Explore more Petit Plaisirs in TSLL’s Archives
Oh, wow, this sounds so good! Coincidentally, one of the things on my list of Fun Things to Do in 2023 is “make ravioli”, which I’ve never done. A couple of years ago I bought a pasta maker & all (I hope!) of its pieces & parts at a yard sale & have yet to try it out. I was going to use the same filling I put in mushroom caps (hot Italian sausage, cream cheese etc) but portobello mushrooms?? Oh, yeah! So this coming weekend, I’m making this from scratch. I had to leave my big sage plant behind when we moved last year & I have yet to replace it, but will beg some off my very nice neighbour. Thank you for providing the impetus to do one of my “fun” challenges 🙂 . It sounds like the perfect antidote to this week’s weather — rain, snow, ice, sleet, fog, sunshine (often all within the span of a single hour): you have to love the Pacific Northwest! And now I’m going to listen to the podcast (I got so excited about the recipe I didn’t listen to it before commenting), and THEN February’s Cuppa Moments awaits. As always, thanks so much for the abundance of goodness!
Susanne, That does sounds like fun! Delicious fun! 🙂 Tickled to hear the recipe spoke to you before you tuned in! Yes, do tune in and join me in the kitchen! Once you have the ravioli made, it is the simplest recipe to make! Wishing you a wonderful start to this brand new month and thank you for your comment. 🙂