Pumpkin Sage Butter Tortellini Recipes
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 PUMPKIN SAGE BUTTER
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 Recipe #138786, 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.
Provided by Kozmic Blues
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
- Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
- Whisk gently until combined.
- Add salt and pepper to taste.
- Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
- Place pasta and sauce over medium heat and toss until well coated.
- Remove from heat, toss with Parmesan cheese and serve.
Nutrition Facts : Calories 837.5, Fat 57.1, SaturatedFat 35, Cholesterol 176.9, Sodium 945.6, Carbohydrate 64, Fiber 5.1, Sugar 2.4, Protein 20
TORTELLINI WITH BROWN BUTTER AND SAGE SAUCE
Adadpted from a Buitoni recipe, this tortellini is a nice change with its nutty brown butter sauce. Quick and easy to prepare!
Provided by quikgourmet
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference!
- Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking).
- Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. (It's okay if the sage darkens and gets crunchy).
- Remove from heat; add the hot tortellini. Stir to coat; add parmesan cheese, salt and pepper and toss. (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.).
Nutrition Facts : Calories 328.4, Fat 31.3, SaturatedFat 18.2, Cholesterol 77.5, Sodium 490, Carbohydrate 5.6, Fiber 1.2, Sugar 0.2, Protein 8.5
TORTELLINI WITH FRESH SAGE BUTTER
Provided by Rozanne Gold
Categories Pasta Quick & Easy Fall Sage
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.
- Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.
- Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
- Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.
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