Chef Cody’s Spring Brown Butter Tortellini Recipe

If you’re looking for a pasta dish that’s rich, creamy, and packed with flavor, this Brown Butter Tortellini is sure to impress. 

The nutty, savory notes of browned butter combined with crispy prosciutto and decadent stracciatella create a truly irresistible combination. It was first featured in our 2024/2025 Taste of Two Seasons menu. 

Ingredients:

• ½ cup Butter (cubed)
  
  
• 2 Tbsp Canola Oil
  
  
• 5 slices Prosciutto (thin)
  
  
• 1 lb Cheese Tortellini
  
  
• ¼ cup Shallots (minced)
  
  
• 2 Garlic Cloves (minced)
  
  
• ¾ cup Green Peas
  
  
• ¼ cup White Wine
  
  
• 1 Tbsp Half & Half
  
  
• 1 Lemon (for zest)
  
  
• 1 ¼ cups Stracciatella
  
  
• 1 Tbsp Parsley (minced)
  

Ingredients:

Step 1: Brown the Butter

Start by cubing your butter and placing it into a cold sauté pan. Turn the heat on low to begin melting the butter, and then gradually increase the heat to medium. Allow the butter to slowly brown, stirring occasionally. This should take about 4 minutes. You’ll know it’s ready when it turns a deep golden brown and releases a deliciously nutty aroma. Once browned, set the butter aside.

Step 2: Crisp the Prosciutto

While your butter is browning, place the prosciutto slices on a baking sheet and bake at 400°F for about 6 minutes, or until they become crispy. Once done, remove them from the oven, crumble the prosciutto into small pieces, and set aside.

Step 3: Cook the Tortellini

Next, bring a pot of salted water to a boil and add a little canola oil. Drop in the cheese tortellini and cook until they float to the top, usually about 7 minutes. Once cooked, drain and set aside.

Step 4: Sauté the Shallots and Garlic

In the same sauté pan, heat the canola oil over medium heat. Add the minced shallots and garlic, sautéing for about 1 minute until fragrant. Then, toss in the green peas and cook for an additional minute. Pour in the white wine and let it reduce by half. Now, add your browned butter, saving about 2 tablespoons for later.

Step 5: Combine the Pasta

Add the cooked tortellini and half & half to the pan. Stir everything together and cook for another 2 minutes until the sauce becomes creamy. Remove from heat and stir in the remaining brown butter and the zest of half a lemon for an added burst of freshness.

Step 6: Serve and Garnish

Portion the pasta into bowls, and then top each serving with ¼ cup of creamy stracciatella, a sprinkle of crispy prosciutto, and a garnish of fresh parsley.

Tips for the Perfect Brown Butter Tortellini:

• Make sure to brown the butter slowly: It’s important to keep the heat low to medium to avoid burning the butter. The slow cooking process brings out the nutty flavor.
  
  
• Use fresh tortellini: For best results, use high-quality fresh tortellini filled with cheese or your favorite filling. The soft, pillowy texture adds richness to the dish.
  
  
• Stracciatella is key: The creamy texture of stracciatella complements the brown butter and prosciutto beautifully, giving each bite an indulgent feel.
  

Enjoy!

This Brown Butter Tortellini makes for a cozy weeknight dinner or an impressive dish for a dinner party. The combination of textures, from the creamy pasta to the crispy prosciutto, ensures that every bite is full of flavor. Pair it with a light white wine, and you’ve got a meal that’s sure to satisfy. Enjoy!