Best Pumpkin Sage Butter Tortellini Recipes

PUMPKIN SAGE BUTTER TORTELLINI

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

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.