In a large, deep skillet or heavy-bottomed pot that is lightly colored on the inside (so you can see the butter transformation), melt the butter over medium heat. Once the butter melts, it will get foamy, and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended during the browning process as it can burn very quickly. Then the butter will turn deep brown and have a nutty aroma with brown bits on the bottom, about 5-7 minutes.

Toss the chopped shallot into the pan and sauté until the shallot becomes translucent and starts to turn golden brown, about 2-3 minutes. Add in the garlic, stirring often until fragrant, about 1 minute. Then sprinkle in the fresh chopped sage leaves, cooking until the herbs are fragrant, about 1 minute.

Pour in the broth, cream, and wine. Stir everything together until fully combined. Then add in the fresh tortellini and carefully stir together to combine with the sauce. Cover the skillet with a lid to simmer for about 5-7 minutes.

Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmesan cheese, red pepper flakes (if using), ground nutmeg, and salt/pepper- to taste, and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken.

This creamy brown butter tortellini immediately with extra grated parmesan on top, if desired. Enjoy!