Pear and Gorgonzola Tortellini in Brown Butter and Sage Sauce

Directions

• Melt 1 tbsp butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes

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• Crumble Gorgonzola cheese over pears; cook and stir until melted, 3 to 5 minutes. Remove skillet from heat and cool filling completely.

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• Cut pasta dough into 3 equal pieces and run through pasta maker until it is at the thinnest setting

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• Transfer Pasta sheets to chopping board and cut into equal squares

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• Add small teaspoon of Pear & Gorgonzola mix to each square

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• Fold pasta into triangles making sure to squeeze out any air pockets

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• Grab the bottom 2 corners and firmly press together. Place aside and sprinkle with flour

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• Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
• Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
• Cook pasta in boiling salt water. Tortellini will float to the top once cooked. Approx. 5min
• Drain pasta and add to brown butter sauce. Sautee for 3 min then serve. Add walnut and arugula to garnish

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