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.