- Agoston Haraszthy born (1812)
Pumpkin Tortellini with Brown Butter and Sage
The Dining Room at Anthony David's
- Pinch of salt
- 2 Pounds pumpkin tortellini
- 4 Ounces butter
- 8 Ounces chicken stock
- 4 sage leaves
- Salt and pepper, to taste
- Chopped parsley, for garnish
- 2-3 ounces pecorino, for serving
- 1-2 teaspoons granulated honey, for serving
Here's a simple preparation for pumpkin tortellini. Starting with store-bought tortellini makes this delicious and elegant dish achievable for the home cook. Use the highest-quality butter you can find, such as unsalted European-style or Irish butter.
See all tortellini recipes.
Bring a large pot of water to a boil with a perforated pasta insert and add a generous pinch of salt. Once the water is boiling, add the tortellini, stir, and cover. This will take about 5-6 minutes.
Meanwhile, heat a large sauté pan over medium heat. When the pan is hot, add the butter. When light smoke appears, add the chicken stock to stop the browning of the butter. Then, add the sage and season with salt and pepper, to taste. Simmer for 2 minutes to allow the herbs and butter to marry.
By now the tortellini should be ready. Remove the lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter-sage sauce and simmer for 1 minute. Add parsley and toss. Now you’re ready to plate the pasta. Grate the pecorino directly over each plate and then drizzle with a little of the granulated honey.