Tri-Colored Tortellini

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Step 1

In a medium saucepan over medium-high heat, heat chicken stock until hot and simmering, about 3 minutes. Remove from heat.

Step 2

In a separate medium saucepan over medium heat, melt butter. Add flour and stir to combine. Cook 2 minutes stirring constantly, to make a roux. Carefully ladle 3 cups hot chicken stock into roux, whisking continuously.

Step 3

Reduce heat to low. Add sage leaves and simmer 30 minutes or until sauce is thickened slightly. Use reserved stock if sauce gets too thick. Pour sauce through a sieve.

Step 4

Cook tortellini according to package instructions. Spoon onto four serving plates, pour on sauce, and top with parmesan. Serve immediately.