because they’re folded twice; even when they float, you’ll need to
cook them several minutes longer (3 to 5 minutes of cooking,
total).
In a separate pan, heat the butter and the sage leaves together
until the butter is foamy and the sage leaves are sizzling. (If the
butter starts to brown, add a ladleful of pasta cooking water to
stop the cooking.) When the tortellini are ready (the best way to
know is to taste one), use a spider to lift them into the pan with
the butter and sage. Toss them gently on medium heat, allowing
the pasta to absorb the butter, and then spoon onto plates.
Sprinkle with more Parmesan cheese and serve right away.
* If it’s a large butternut squash, you may wind up with too
much filling. Make lots of pasta dough so you have tortellini to
freeze. Problem solved.* Nosrat takes the butter right to the edge; it almost looks black.
But burnt butter won’t make the tortellini taste good, so
proceed cautiously.