Tortelli Of Potato And Chives With Brown Butter And Sage

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Pasta

Meanwhile, melt butter in a dozen to 36 cm 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.