Pear and Gorgonzola Tortellini in Brown Butter and Sage Sauce

With all the Restaurant shutdowns during covid we have not been able to out for dinner for over a month. I needed to come up with a meal for date night, something that warranted getting dressed up in some nice clothes for. I remember tasting Chef Liam Breen’s sage and brown butter sauce from a podcast I did with him late last year (Listen Below) and decided to put my own spin on it adding some truffle oil to the pasta dough to make this dish really pop


Pear and Gorgonzola Tortellini in Brown Butter and Sage Sauce

Pear and Gorgonzola Tortellini in Brown Butter and Sage Sauce

Try this simple but elevated dish for the perfect date night meal

Recipe by Luke Murray
5 from 1 vote
Course: Lunch, DinnerCuisine: ItalianDifficulty: intermediate


Prep time


Cooking time






  • 4 tbsp butter

  • 2 Ripe Pears

  • 2 Sprigs of fresh Thyme

  • 200 grams Crumbled Gorgonzola

  • 1 lb Fresh Pasta Dough

  • 3 Sprigs of fresh Sage

  • 100 grams Walnuts

  • 0.5 cup Arugula

  • 1 clove Garlic


  • 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
  • Crumble Gorgonzola cheese over pears; cook and stir until melted, 3 to 5 minutes. Remove skillet from heat and cool filling completely.
  • Cut pasta dough into 3 equal pieces and run through pasta maker until it is at the thinnest setting
  • Transfer Pasta sheets to chopping board and cut into equal squares
  • Add small teaspoon of Pear & Gorgonzola mix to each square
  • Fold pasta into triangles making sure to squeeze out any air pockets
  • Grab the bottom 2 corners and firmly press together. Place aside and sprinkle with flour
  • 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

Nutrition Facts

4 servings per container

Serving Size1 servings

  • Amount Per ServingCalories567
  • % Daily Value *
  • Total Fat 23.6g 37%
    • Saturated Fat 6.4g 32%
  • Cholesterol 62mg 21%
  • Sodium 600mg 25%
  • Potassium 140mg 4%
  • Total Carbohydrate 25.2g 9%
    • Dietary Fiber 6.5g 26%
    • Sugars 15g
  • Protein 7.3g 15%

  • Calcium 11%
  • Iron 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.