Pumpkin Tortellini with Brown Butter and Sage Recipe


Nutrition

Cal/Serving: 925
Daily Value: 46%
Servings: 4

Balanced
Sugar-Conscious
Fat40g62%
Saturated23g115%
Trans1g0%
Carbs110g37%
Fiber5g20%
Sugars3g0%
Protein32g65%
Cholesterol158mg53%
Sodium1519mg63%
Calcium373mg37%
Magnesium56mg14%
Potassium289mg8%
Iron4mg22%
Zinc2mg16%
Vitamin A1098IU22%
Vitamin C0mg1%
Thiamin (B1)1mg49%
Riboflavin (B2)1mg45%
Niacin (B3)7mg35%
Vitamin B60mg8%
Folic Acid (B9)174µg44%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K23µg29%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Anthony David Pino


Pumpkin Tortellini with Brown Butter and Sage
The Dining Room at Anthony David's

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.

3.08108
Ratings222

INGREDIENTS

  • 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

DIRECTIONS

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. 

Recipe Details

Servings: 4
Cuisine: Italian

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