Brown Butter Tortellini
Have no fear, brown butter is here! Adding brown butter to a dish always enhances it, and when paired with tender tortellini, it's mind-blowing. Browning butter is not at challenging as it looks, and the only way to conquer your fear is to jump right in. You'll love the end result.
- 1 pkg fresh tortellini, boiled and drained
- 5 tbsp butter, unsalted
- ⅓ cup heavy cream or half and half
- ¼ cup parmesan cheese
- 2 tbsp fresh basil, roughly chopped
- Add 9 cups of water to a large pot and bring to a boil. Cook the tortellini for 3-4 minutes or until they float to the top. Drain and set aside
- Add butter to a light-bottomed frying pan and turn flame on to a medium heat. It will begin to sputter and foam. This is a good thing!
- Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes.
- Let the butter brown; keeping an eye on the butter for 5-7 minutes, when you see the color change to a light or medium amber turn off the heat and remove the pan.
- Scrape the browned bits and pour the butter (and brown bits) to the tortellini and pour in the parmesan cheese and milk of choice.
- Keeping the flame on low, stir continuously to incorporate the parmesan cheese and the milk until its mostly absorbed. Turn off the heat and garnish with parmesan and basil. Serve immediately.