Tortelli Of Potato And Chives With Brown Butter And Sage

Ingredients

4 russet potatoes
1/2 cup parmigiano-reggiano
1/2 cup chives
2 eggs
1/2 teaspoon nutmeg
1 recipe basic pasta
4 tablespoons butter
8 sage leaves
1/2 lemon
6 quarts water to
2 tablespoons sal
1 in a mixing bowl
4 squares
1 tablespoon potato mixture in center of

Instructions

Meanwhile, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain tortelli well, gently pour into saute pan and return to heat. Add remaining chives and cheese, toss to coat and serve immediately.