Pumpkin Tortellini

  • 12g butter
  • Freshly ground black pepper
  • 1 tablespoon fresh chopped sage leaves
  • 3 tablespoons mascarpone
  • 125ml double cream
  • 1 bag pumpkin or butternut squash filled pasta
  • 25g or less grated Pecorino Romano
  • Salt and pepper
In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add double 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.

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