Tortelloni with
Brown Butter & Sage

TORTELLONI WITH BROWN BUTTER & SAGE

A rich, nutty pasta dish where brown butter and crispy sage meet delicate tortelloni.
Finished with Kyneton Extra Virgin olive oil for a fresh, peppery lift.

Ingredients

1: Pasta

  • 400g fresh tortelloni (pumpkin, ricotta, or mushroom filling) 

2. Sauce

  • 80g butter 
  • 6–8 fresh sage leaves 
  • 1 small shallot (very finely diced) 
  • ½ cup chicken or vegetable stock 
  • 2 tbsp parmesan (finely grated) 
  • Salt & cracked black pepper 

3. Finish

  • Kyneton Extra Virgin olive oil (for drizzling) 
  • Micro herbs or baby basil (for garnish) 

Instructions

1. Cook pasta

  • Boil tortelloni in salted water until just cooked (usually 3–4 mins fresh). 
  • Reserve a cup of pasta water.

2. Build the sauce

  • In a pan, melt butter over medium heat. 
  • Let it foam and turn nutty brown (beurre noisette). 
  • Add sage leaves → they’ll crisp and perfume the butter.

3. Add depth

  • Add shallots, cook gently. 
  • Pour in stock → simmer and reduce slightly. 
  • This creates that light brown glossy sauce you see in the photo. 

4. Bring it together

  • Add cooked pasta straight into the pan. 
  • Toss gently with a splash of pasta water to emulsify. 

5. Finish

  • Stir in parmesan for body. 
  • Adjust seasoning. 
  • Finish with a drizzle of Kyneton Extra Virgin olive oil (this lifts the whole dish). 

Serving Tip

Serve immediately while glossy and warm. Finish with extra parmesan and fresh herbs for aroma and colour.

Why It Works

Brown butter adds deep, nutty richness while sage brings aromatic crispness. Kyneton Extra Virgin olive oil cuts through the richness, adding freshness and balance to finish the dish.