Upgrade Grocery Store Tortellini with Mushrooms and Sage
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A pack of tortellini or ravioli from the grocery store is one of my favorite things to keep in the refrigerator. I love to cook them in chicken broth, or just toss them in butter and eat them plain. If you’re feeling fancy, though, this recipe for tortellini with butter, mushrooms, and crispy sage upgrades regular grocery tortellini into a restaurant-style dish with just about 10 minutes of extra work.
Start by chopping fresh sage and frying it in a mixture of olive oil and butter until it’s nice and crisp. The fried sage leaves add great texture, so keep an eye on them so they don’t burn, and remove them from the pan when they’re browned and crispy.
Sauté sliced mushrooms in the same pan, with some minced garlic for flavor. You might need to add a bit more butter to the pan at this point. Putting the mushrooms in one even layer will help make sure they all brown evenly and keep them from getting squishy and wet.
This recipe calls for packaged tortellini, so just use fresh or frozen tortellini and cook it according to the package directions. Once it’s ready, add the drained, cooked pasta to the pan full of mushrooms and butter. Mix in some Parmesan to make it rich and creamy, stir it well and return the crispy sage to the pan. Stir it again to make sure everything is mixed and all the tortellini are well-coated in the sauce. Add some salt and freshly ground black pepper to taste, and the whole thing is ready to eat. Garnish the dishes with a few whole sage leaves to make them look extra fancy, and you’ll have a great dinner that looks and tastes like a gourmet dish without taking much time at all to prepare.
Get the recipe: Cheese Tortellini with Butter, Mushrooms, and Crispy Sage from Salt and Lavender