Clover Lover’s Sonoma-Style Cheesecake
Brown Butter Pumpkin Tortellini
Cozy, comforting, and perfectly spiced. This brown butter pumpkin tortellini combines the flavors of a fall with cheesy tortellini.
Ingredients
- 4 cloves of garlic, crushed
- 8 sage leaves
- 1 cup of canned pumpkin
- 1 shallot
- 1/2 cup heavy whipping cream
- 2 tbsp tomato paste
- 1 lb cheese tortellini
- 1/4 cup olive oil
- 3 tbsp butter
- 1/3 cup parmesan
- Red pepper flake and black pepper, to taste
Directions
1
Melt butter over medium-high and add sage. Cook until butter is browned and sage is crisp. Remove sage and set aside.
2
Add finely chopped shallot, olive oil, and garlic to pan. Let caramelize and reduce to low.
3
Add pumpkin, tomato paste, and red pepper to pan. Stir until thickened.
4
Stir in cream and parmesan. Add more red pepper flakes and crushed pepper to taste.
5
Boil water and cook tortellini to instructions on package. Before draining, reserve one cup of pasta water.
6
Thin pumpkin sauce as needed with reserved pasta water and fold in tortellini. Top with crispy sage and parmesan!
