PUMPKIN TORTELLINI
Steps:
- In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
CREAMY PUMPKIN TORTELLINI
My kids love the creamy, rich sauce on these tortellinis so much but they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper., Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
Nutrition Facts : Calories 363 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 610mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
TORTELLINI WITH PUMPKIN ALFREDO SAUCE
This food network magazine recipe is bound to please even the picky eater!
Provided by Pat Duran
Categories Casseroles
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cook tortellini as directed on package- reserve 1/2 cup of the cooking water then drain the pasta. --- Heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring,until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute.
- 2. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick. Season with salt and pepper.
- 3. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowl and top with more cheese and parsley.
TORTELLINI WITH CREAMY PUMPKIN SAUCE
I saw Rachael Ray make something very similar to this, but I thought it was a little labor intensive and heavy looking. However, the idea of the flavors intrigued me, so I played around and came up with this version. It is so delicious and creamy and the entire family just loved it.
Provided by LizP5885
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
- Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
- Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
- Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
- Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.
Nutrition Facts : Calories 765.4, Fat 31.5, SaturatedFat 18.5, Cholesterol 125.5, Sodium 871.2, Carbohydrate 86.5, Fiber 3.6, Sugar 3.4, Protein 35.2
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- Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions. Reserve 1/2 cup of cooking water, then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 minute more. Season to taste with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding the reserved cooking water to loosen the sauce if necessary. Divide among four bowls and top with more cheese and the parsley. Serve.
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