Pumpkin Tortellini with Sage Butter Sauce
Our pumpkin tortellini are filled with sweet pumpkin, ricotta cheese made exclusively for Pastosa Ravioli by the Polly-O Italian Cheese Company, and Parmesean cheese.
This recipe, with its rich flavorful sauce, is perfect for winter evenings, when the sun dips low in the sky and a chill sets in early.
Variations: Substitute the Pumpkin Tortellini with our Pumpkin or Butternut Squash ravioli to put a twist on this delicious seasonal favorite
Ingredients:
- 1 lb Pumpkin Tortellini
- 8 tbs. (1 stick) unsalted butter
- 10 pcs. fresh sage leaves (chopped)
- 1/4 tsp. fresh black pepper
- 1/4 cup Freshly grated Parmigiano Reggiano cheese
Directions:
- Bring a pot of water to a rolling boil and add salt.
- Carefully place the pumpkin tortellini in the pot and cook al dente, approximately 8-10 minutes (see instructions on container). Always stir the tortellini with a slotted spoon.
- While the pasta is cooking, place the butter into a saute pan over a medium-high flame. Once the butter is melted, quickly add the chopped sage and black pepper. Cook until fragrant (approximately one minute) and remove saute pan from the heat.
- Remove the pumpkin tortellini with a slotted spoon and place it in a warm serving bowl.
- Gently pour the butter and sage mixture over the pasta and top with the Parmigiano Reggiano grated cheese. Enjoy!
Serves 4.
Back To Pastosa Recipes
|
