TORTELLINI WITH PUMPKIN ALFREDO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
PUMPKIN TORTELLINI
Steps:
- In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
TORTELLINI WITH CREAMY PUMPKIN SAUCE
I saw Rachael Ray make something very similar to this, but I thought it was a little labor intensive and heavy looking. However, the idea of the flavors intrigued me, so I played around and came up with this version. It is so delicious and creamy and the entire family just loved it.
Provided by LizP5885
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
- Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
- Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
- Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
- Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.
Nutrition Facts : Calories 765.4, Fat 31.5, SaturatedFat 18.5, Cholesterol 125.5, Sodium 871.2, Carbohydrate 86.5, Fiber 3.6, Sugar 3.4, Protein 35.2
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