Start by melting the butter in a large skillet over medium heat. Keep a close eye as it melts, foams, and starts to develop a deep amber color. Stir occasionally to release the nutty aroma. Once browned, immediately lower the heat to avoid burning it and ruining the sauce.

Toss in the finely chopped shallot and cook until softened and golden. Then, add minced garlic and fresh sage leaves. Stir everything around for about 1 to 2 minutes, letting the sage and garlic release their fragrant oils into the butter.

Pour in the chicken broth, heavy cream, and white wine. Whisk the mixture gently to create a smooth, cohesive sauce. Add the cheese tortellini directly to the pan, making sure every piece is coated in the sauce. Cover it with a lid and allow the tortellini to cook for 5 to 7 minutes, stirring occasionally to prevent sticking.

Uncover the skillet and sprinkle in freshly grated Parmesan. Add a tiny pinch of nutmeg, red pepper flakes (if using), and some salt and pepper to taste. Stir everything together well. Watch as the sauce thickens slightly as it cools for a minute or two.

Plate the tortellini while it’s hot and garnish with extra Parmesan, cracked pepper, and a fresh sage leaf if you’re feeling fancy. Pair it with some crusty bread for a meal that’s as delicious as it is comforting.