Best 4 Pumpkin Sage Butter Tortellini Recipes
Introducing a culinary delight that blends the autumnal flavors of pumpkin and sage with the comforting warmth of butter and tortellini – the Pumpkin Sage Butter Tortellini. This exquisite dish is a symphony of textures and flavors, featuring tender tortellini enveloped in a velvety pumpkin sauce, infused with aromatic sage and finished with a touch of butter for a luscious richness. But that's not all – this article offers a collection of four additional tortellini recipes, each a unique culinary adventure. From the sun-kissed flavors of the Roasted Tomato and Spinach Tortellini to the bold and savory flavors of the Pesto Tortellini with Grilled Chicken, these recipes promise to tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of tortellini in its many forms!
Let's cook with our 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.
CREAMY PUMPKIN TORTELLINI
My kids love the creamy, rich sauce on these tortellinis so much but they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper., Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
Nutrition Facts : Calories 363 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 610mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
PUMPKIN SAGE BUTTER TORTELLINI
This pasta tends to be a little buttery, so you can reduce the amount of butter by 1/8 pound
Provided by rachel ross
Categories Pasta
Time 25m
Number Of Ingredients 5
Steps:
- 1. Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tbsp. of salt
- 2. Place butter and sage in a 10-12 inch saute pan over medium-high heat and cook until butter turns golden brown and spatters a bit.
- 3. Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside.
- 4. Drop the tortellini into the boiling water and cook according to package instructions, and then drain in a colander.
- 5. Immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with the sauce.
- 6. Mix in half of the grated Parmigiano and toss for 10 seconds, then pour into a heated bowl and serve immediately.
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
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or buying it canned.
- Be careful not to overcook the tortellini. They should be cooked al dente, with a slight bite to them.
- If you don't have sage, you can substitute another herb, such as thyme or rosemary.
- Add a pinch of red pepper flakes to the sauce for a little spice.
- Serve the tortellini immediately, topped with freshly grated Parmesan cheese.
Conclusion:
This pumpkin sage butter tortellini is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of pumpkin, sage, and butter creates a rich and flavorful sauce that coats the tortellini perfectly. This dish is sure to be a hit with the whole family.
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