Photo: Pumpkin Tortellini Recipe
Ingredients
- 1 tablespoon butter
- Freshly ground black pepper
- 1 tablespoon fresh chopped sage leaves
- 3 tablespoons mascarpone
- 1/2 cup heavy cream
- 1 bag pumpkin or butternut squash filled pasta
- 1/4 cup or less grated Pecorino Romano
- Salt and pepper
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jeffnjenmiller_...
Abingdon, MD
on May 23, 2008
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This recipe was very easy to make, and tasted almost as good as the dinner I had at Giacomo's.
By floridajuliek_7...
new port richey, FL
on July 15, 2007
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I couldn't find tortellini, so I used butternut squash raviolli. Its sweet and savory at the same time and very creamy and filling. Excellent!
By skystone
Boerne, TX
on May 02, 2007
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We used HEB Central Market tortellini and used the sauce on it. Yummy!
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