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Tortellini with Sage Sauce
1 (9 ounce) package fresh refrigerated cheese tortellini
6 tablespoons butter
2 tablespoons finely shredded fresh sage leaves
1/2 cup freshly grated Parmigiano-Reggiano cheese
Prepare pasta according to package directions.
Meanwhile, melt butter with olive oil in a 10-inch skillet over medium-high heat.
Add sage leaves and cook until butter just begins to turn brown.
Remove from heat.
Ladle sauce over tortellini.
Sprinkle with cheese.
Yields 3 or 4 servings.