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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Taken from a recipe by Giacomo's Ristorante, of R. Ray's $40 a day book. Ingredients:
2 tablespoons butter |
2 tablespoons fresh sage leaves, chopped |
6 tablespoons mascarpone |
1 cup heavy cream |
16 ounces pumpkin-filled tortellini |
1/4 cup pecorino romano cheese, grated |
Directions:
1. In saute pan over low heat, melt butter with a pinch of pepper, sage, and mascarpone. Add cream, reduce to a thick sauce, about 10 minutes.
2. Meanwhile, cook pasta according to the package directions. Drain and add to the sauce. Toss the pasta in the sauce over low heat until well coated.
3. Add salt and pepper if desired.
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