Melt butter in a small saucepan and cook over medium heat. Stir or swirl pan until butter turns golden brown, about 5 minutes. Add olive oil.
Add fresh herbs, 1/2 teaspoon salt, and parsley.
Meanwhile, cook tortellloni in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and add tortelloni. Occasionally stir gently to prevent tortelloni from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the tortelloni individually from the pot.