Tortellini With Pumpkin Sage Butter |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Pumpkin Ravioli With Sage Butter Sauce, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta. Ingredients:
1/2 lb sweet butter |
8 fresh sage leaves or 1 teaspoon ground sage |
1/2 cup pumpkin pie filling |
1 lb cheese tortellini |
1/2 cup parmigiano-reggiano cheese, grated |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 teaspoon light brown sugar |
salt and pepper |
Directions:
1. Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
2. Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
3. Whisk gently until combined.
4. Add salt and pepper to taste.
5. Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
6. Place pasta and sauce over medium heat and toss until well coated.
7. Remove from heat, toss with Parmesan cheese and serve.
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