This recipe for Tortellini with Sage Butter is sure to become one of your favorite summer dinners. It uses just a few ingredients, doesn’t heat up the kitchen and it’s on the table fast. Best of all, it takes advantage of the bounty of summer sage that’s available right now, especially if you’re growing it in your herb garden.
If you do have your own herb garden, you’ll know that sage basically grows like a weed. This perennial has a long growing season and is very hearty I love the beautiful leaves, gorgeous purple flowers and its unique flavor. Sage is often used in fall dishes as it goes well with pork, turkey, stuffings and butternut squash, but I wanted to find a way to use it in a summery recipe since it’s so plentiful this time of year.
When I first made this dish, I used all butter and lots of it, but I wanted to lighten it up a bit. So I reduced the butter and added some olive oil and white wine. If you feel like being indulgent you can use all butter instead of adding the olive oil. But sage is the star of this dish for sure. You can start with 1/2 cup of chopped fresh sage, but feel free to add even more if you like.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 sweet onion , chopped
- 3 cloves garlic , chopped
- 1/2 cup white wine
- 1/2 cup chopped fresh sage
- 1 14-ounce package frozen cheese tortellini , cooked according to package directions
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Heat butter and olive oil in large nonstick skillet until butter is melted.
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Add onion and cook 10 minutes or until beginning to brown, stirring occasionally. Add garlic and cook 1 minute.
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Add wine and simmer 1 minute. Stir in sage and toss with hot tortellini.
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