Best Tortellini With Pumpkin Sage Butter Recipes

TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.
• Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.
• While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.
• Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.
• Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.

CREAMY PUMPKIN TORTELLINI

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.

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.

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 FRESH SAGE BUTTER

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.

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.