Pumpkin Tortellini with Brown Butter and Sage

Staff Writer
Pumpkin Tortellini with Brown Butter and Sage
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
925
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. 

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.

Nutritional Facts

Total Fat
40g
62%
Sugar
3g
N/A
Saturated Fat
23g
100%
Cholesterol
158mg
53%
Protein
32g
65%
Carbs
110g
37%
Vitamin A
284µg
32%
Vitamin B12
0.4µg
6.9%
Vitamin B6
0.2mg
8.1%
Vitamin C
0.4mg
0.7%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
24µg
30%
Calcium
374mg
37%
Fiber
5g
20%
Folate (food)
34µg
N/A
Folate equivalent (total)
272µg
68%
Folic acid
141µg
N/A
Iron
4mg
22%
Magnesium
56mg
14%
Monounsaturated
11g
N/A
Niacin (B3)
7mg
35%
Phosphorus
505mg
72%
Polyunsaturated
2g
N/A
Potassium
291mg
8%
Riboflavin (B2)
0.8mg
45.1%
Sodium
1005mg
42%
Thiamin (B1)
0.7mg
49.3%
Trans
0.9g
N/A
Zinc
2mg
17%

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