White Wine and Buttery Dill Tortellini

Oh boy, gather 'round folks, because today we're diving headfirst into the culinary lovechild of my genius: White Wine and Buttery Dill Tortellini. And let me tell you, this dish is not for the faint-hearted. It's for the bold, the brave, the ones who look at a recipe and think, "You call that garlic? Hold my apron." We're talking about a dish that’s so loaded with butter, garlic, and dill, it could single-handedly keep vampires at bay and make Italian grandmothers weep with joy.

First things first, you'll need to arm yourself with cheese tortellini – because let's face it, cheese makes everything better. Then, get ready to raid your herb garden or local supermarket for enough dill to make a dill pickle factory jealous. And don't you dare skimp on the garlic. If a recipe calls for garlic, I automatically triple the amount. Because why not? Life's too short for weak garlic breath.

Now, let me walk you through the magic. Melt that butter in a pan until it's just starting to brown and smells like heaven. Toss in that minced garlic and whole garlic cloves (yes, both, because we're not here to play it safe). Let them get all cozy and fragrant for a couple of minutes. Then, it's time for the dill extravaganza, a generous pour of dry white wine, and a squeeze of lemon to pretend we're keeping things "light." Bring it to a boil, then let it simmer into a sauce that’ll make you want to lick the pan. Cook your tortellini until they're floating little pillows of joy, toss them into the pan of liquid gold, and watch as they soak up all that garlicky, buttery, dilly goodness. Finish it off with a snowfall of Parmesan cheese, because cheese is life.

And there you have it, my not-so-humble culinary masterpiece. Pair it with a steak cooked in the same godly sauce if you’re feeling extra, or just shovel it into your mouth straight from the pan. No judgment here. Just remember, when it comes to butter, garlic, and dill, more is more. Cheers to that!

Yield: 4

Author: Sippin Foodie

Print

With ImageWithout Image

White Wine and Buttery Dill Tortellini

Do not hold back on all three of these mouthwatering ingredients (butter, garlic and dill), it calls for lots of everything! The lemon and white wine keep the recipe tasting fresh and on the lighter side. I paired the tortellini with a sirloin steak that was cooked in basically the same sauce as I used for the pasta.

Cook time: 20 MinTotal time: 20 Min

Ingredients

• Cheese Tortellini
• 1/4 cup Dill Weed
• 1/3 cup Fresh Chopped Dill
• Salt & Pepper
• Garlic Powder
• 4-5 Fresh Garlic Cloves
• 3 tbsp Minced Garlic
• 3 tbsp Butter
• 1/3 cup Dry White Wine
• Lemon (squeeze half in)
• 1/2 cup Parmesan cheese

Instructions

1. - Melt butter in a pan until browning (2ish min), then add minced garlic and garlic cloves, heat for another 2 min.
2. - Add dill (dill weed and some of the fresh dill), white wine, half of the Parmesan cheese, freshly squeeze lemon, salt and pepper. Stir and bring to a boil then simmer.
3. - Boil water and cook tortellini for 2 min (if using refrigerated tortellini), then transfer pasta to the sauce pan, adding a few splashes of the pasta water. Stir everything together.
4. - Add garlic powder, salt, pepper, dill and Parmesan cheese.

Did you make this recipe?

Tag @sippinfoodie on instagram and hashtag it #sippinfoodie