Mushroom Agnolotti with Sage Brown Butter

Preheat a large nonstick skillet to medium low. Melt butter. Add uncooked agnolotti in a single layer along with sage leaves. Increase the heat to medium. Salt and pepper to taste.

Flip the agnolotti frequently to prevent over-crisping, careful not to break the pasta pockets. Flipping the pasta will also help keep the sage leaves on the bottom of the pan so that they become crispy in the hot butter.

When the agnolotti have been toasted to a golden brown (about 4–5 minutes), remove them to a serving dish using a slotted spoon, keeping the sage in the pan with the butter. Reduce the burner to medium-low heat and add pine nuts. Stir pine nuts frequently to ensure even toasting. Pine nuts toast very quickly, so be careful not to burn. They should turn a nice golden brown with some light spots after about 2 minutes.

Turn off the burner, remove the pan, and spoon the butter, sage and pine nuts over the mushroom agnolotti. Serve.