Cheese Tortellini in Balsamic Browned Butter

I frequently make this dish on Fridays, though it feels a little bit too special to be truly penitential, but we are not limited to bread and water, right? I sometimes use ravioli as well as tortellini.

The various parts of the dish can have some significance, perhaps if you are learning about the Passion of Christ. The tortellini symbolize Christ's crown of thorns, the vinegar symbolizes the vinegar Christ was given on the cross, and the asparagus spears symbolize the spear that was used to lance the side of Jesus after His death.

This is a simple dish, but very tasty, and budget-friendly.

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Copyright 2017 Barbara Stein. All rights reserved.

Cheese Tortellini in Balsamic Browned Butter

25-oz. bag frozen cheese tortellini
4 T. butter
2 T. balsamic vinegar
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 c. toasted chopped walnuts (or more to taste)
1/4 cup grated Parmesan

Bring a pot of water to boil, add tortellini and cook 4-5 minutes until done. Drain.

Meanwhile, cook the butter over medium heat, stirring occasionally. When the foam subsides, the butter quickly begins to turn a golden brown. Turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Place tortellini in a serving bowl and toss with sauce. Sprinkle with nuts* and cheese. Serve immediately.

*Since we have a nut allergy in the house, I serve the walnuts at the table for each person to sprinkle or not.

What's cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Barbara Stein.