Pumpkin Tortellini

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Pumpkin Tortellini on a Gray Bowl
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Brown Butter & Sage Pumpkin Tortellini

When you brown high-quality butter and combine it with canned pumpkin, cream, and herbs, it transforms into a savory, sweet-with-a-touch-of-spice sauce that pairs perfectly with pasta or gnocchi. Serve it over cheesy tortellini for a vegetarian-friendly main dish that’s brimming with fall flavor.

Ingredients

  • 3 Tablespoons salted butter
  • 2 Tablespoons olive oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic (about ¼ cup), sliced
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 Tablespoon fresh sage (or 1 teaspoon dried), minced, plus more for garnish
  • ⅛ teaspoon ground nutmeg
  • 1 can pumpkin puree
  • ½ cup heavy cream
  • 1 package Woodstock Organic four cheese tortellini
  • 1 oz. Parmesan cheese (about 1 cup) finely grated, plus more to garnish
  • 2 Tablespoons toasted, salted pumpkin seeds

Instructions

In a large skillet over medium-high heat, melt the butter until it starts to brown and the bubbles stop. Add the oil, then add the shallots, garlic, and red pepper flakes. Season with salt and pepper. Cook until the shallots begin to caramelize, about 5 minutes. Add the sage and nutmeg and cook for about 2 minutes. Reduce the heat to medium, add the pumpkin puree, and cook about 3 to 4 minutes. Stir in the cream and keep warm over low heat.

Cook the tortellini in salted water until al dente according to package directions. Drain, reserving 1 cup of the pasta cooking water.

Add the tortellini to the pumpkin sauce and toss in the Parmesan. Thin the sauce with pasta cooking water if needed.

Garnish with pumpkin seeds, extra grated Parmesan cheese, and extra sage.