Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage
Staff Writer
Pumpkin Tortellini with Brown Butter and Sage

The Dining Room at Anthony David's

Pumpkin Tortellini with Brown Butter and Sage

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.

Ingredients

  • 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

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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
32g
25%
Protein
5g
11%
Vitamin A, RAE
965µg
100%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
49mg
5%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
115mg
16%
Selenium, Se
2µg
4%
Sodium, Na
282mg
19%
Water
259g
10%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.