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Recipe - Pumpkin Tortellini with Sage Butter Sauce
Stock Status:In Stock
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Our pumpkin tortellini are filled with sweet pumpkin, ricotta cheese made exclusively for Pastosa Ravioli by artisanal Italian cheese makers, 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.
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
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!
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