1 lb. fresh cheese or mushroom tortellini
3/4 lb. lightly salted butter
1 1/4 tsp. ground sage

Bring 2 quarts of water to boil. Add tortellini. Cook until done, but do not over cook.

Melt butter in separate pan, add sage, stir well.

Drain tortellini, place in serving dish. Stir in butter with sage. Use only enough butter to coat tortellini well.

Can be served with grated Locatelli cheese. Serves 4.