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.