Pumpkin Tortellini with Brown Butter and Sage

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
  • 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. 


Calories per serving:

925 calories

Dietary restrictions:

Balanced Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 161g 248%
  • Carbs 439g 146%
  • Saturated 92g 460%
  • Fiber 20g 78%
  • Trans 4g
  • Sugars 12g
  • Monounsaturated 44g
  • Polyunsaturated 8g
  • Protein 130g 260%
  • Cholesterol 632mg 211%
  • Sodium 4,171mg 174%
  • Calcium 1,492mg 149%
  • Magnesium 224mg 56%
  • Potassium 1,155mg 33%
  • Iron 16mg 86%
  • Zinc 10mg 66%
  • Phosphorus 2,020mg 289%
  • Vitamin A 1,135µg 126%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 3mg 197%
  • Riboflavin (B2) 3mg 180%
  • Niacin (B3) 28mg 142%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 698µg 174%
  • Vitamin B12 2µg 27%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 94µg 117%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...