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.

4
Servings
1303
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
51g
73%
Sugar
53g
59%
Saturated Fat
9g
38%
Cholesterol
14mg
5%
Carbohydrate, by difference
184g
100%
Protein
32g
70%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
59µg
66%
Calcium, Ca
125mg
13%
Choline, total
8mg
2%
Fiber, total dietary
20g
80%
Fluoride, F
23µg
1%
Folate, total
34µg
9%
Iron, Fe
10mg
56%
Magnesium, Mg
91mg
28%
Niacin
2mg
14%
Phosphorus, P
732mg
100%
Selenium, Se
3µg
5%
Sodium, Na
834mg
56%
Water
37g
1%
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.