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.
PUMPKIN SAGE BUTTER TORTELLINI
This pasta tends to be a little buttery, so you can reduce the amount of butter by 1/8 pound
Provided by rachel ross
Categories Pasta
Time 25m
Number Of Ingredients 5
Steps:
- 1. Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tbsp. of salt
- 2. Place butter and sage in a 10-12 inch saute pan over medium-high heat and cook until butter turns golden brown and spatters a bit.
- 3. Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside.
- 4. Drop the tortellini into the boiling water and cook according to package instructions, and then drain in a colander.
- 5. Immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with the sauce.
- 6. Mix in half of the grated Parmigiano and toss for 10 seconds, then pour into a heated bowl and serve immediately.
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
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.
Provided by Anthony David Pino
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 925 calories, Sugar 3 g, Fat 40 g, Carbohydrate 110 g, Cholesterol 158 mg, Fiber 5 g, Protein 32 g, SaturatedFat 23 g, Sodium 1005 mg, TransFat 0.9 g
TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE
Give your shop-bought tortellini a gourmet twist via this classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin from Donal Skehan. It will brighten even the darkest of winter days. Or, try a creamy comfort-food spin on Spanish omelette with this pumpkin, sage and ricotta tortilla. For more of Donal's recipes, visit donalskehan.com
Provided by Donal Skehan
Categories Pasta bake recipes
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.
- Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.
- While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.
- Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.
- Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.
Nutrition Facts : Calories 724kcals, Fat 53.5g fat (23.9g saturated), Protein 18.4g protein, Carbohydrate 40.1g carbs (9g sugars), Fiber 4g fibre
TORTELLINI WITH PUMPKIN SAGE BUTTER
I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.
Provided by Kozmic Blues
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
- Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
- Whisk gently until combined.
- Add salt and pepper to taste.
- Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
- Place pasta and sauce over medium heat and toss until well coated.
- Remove from heat, toss with Parmesan cheese and serve.
Nutrition Facts : Calories 837.5, Fat 57.1, SaturatedFat 35, Cholesterol 176.9, Sodium 945.6, Carbohydrate 64, Fiber 5.1, Sugar 2.4, Protein 20
TORTELLINI WITH FRESH SAGE BUTTER
Provided by Rozanne Gold
Categories Pasta Quick & Easy Fall Sage
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.
- Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.
- Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
- Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.
More about "pumpkin sage butter tortellini food"
PUMPKIN RAVIOLI WITH SAGE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 6-8Total Time 1 hr 20 mins
- For egg pasta dough, pulse flour and 1 tsp salt in a food processor to combine. Add eggs, yolk and olive oil, and process until dough comes together. Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky. Wrap in plastic wrap and set aside for 1 hour to rest.
- Sauté onion in oil and half the butter in a wide shallow saucepan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender (8-10 minutes). Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add thyme and nutmeg, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, season to taste and stir to combine.
- Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings a notch each time, until dough 3mm thick. Cut out 8cm rounds and place on a tray lined with baking paper, separating each layer with a sheet of baking paper and covering with a damp tea towel until all the dough is rolled and cut.
- Working in batches, place pasta rounds in a row and spoon 1 tsp pumpkin filling onto the centre of each. Brush edges with eggwash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with cutter. Place on a tray lined with baking paper, separating each layer with more baking paper, and refrigerate.
CARAMELIZED ONION, PUMPKIN AND RICOTTA ... - TASTY KITCHEN
From tastykitchen.com
5/5
DELICIOUS PUMPKIN RAVIOLI WITH SAGE BUTTER | WILLIAMS SONOMA
From williams-sonoma.com
3.7/5 (3)Total Time 1 hr 25 minsServings 4
PUMPKIN TORTELLINI RECIPE & SAGE BEURRE NOISETTE - GREAT ...
From greatbritishchefs.com
Servings 4Category Starter
PUMPKIN TORTELLINI WITH SAGE BUTTER (TORTELLINI DI ... - FOOD
From sbs.com.au
3.2/5 (101)Servings 6Cuisine ItalianCategory Main
PUMPKIN TORTELLINI RECIPE - CHOW.COM RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (2)Servings 4Cuisine ItalianTotal Time 2 hrs 15 mins
- Once it’s melted and the foam has subsided, cook, stirring constantly, until it turns a light tan color and has a nutty aroma.
- Remove from the heat and set aside. To make the filling, drizzle the pumpkin with olive oil, season with the measured salt, and place cut-side down on the prepared baking sheet.
ROASTED PUMPKIN WITH BROWN BUTTER AND CRISPY SAGE - SAVOR ...
From savorwithjennifer.com
Reviews 2Servings 6Cuisine American, Italian AmericanCategory Side Dish
- Cut off the top and the bottom of the pumpkin, and then cut it in half vertically. Remove the seeds and scrape the inside of the pumpkin to remove any strings. Cut into uniform wedges, about 3/4" wide, leaving the skin on. See photos above.
- Place the pumpkin wedges on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- Bake for 30-45 minutes until tender and the pumpkin wedges start to brown and caramelize around the edges.
BARILLA® THREE CHEESE TORTELLINI WITH PUMPKIN SAGE BUTTER ...
From barilla.com
Cuisine VegetarianCategory CollezioneServings 4
- Place butter and sage in a 10- to 12-inch sauté pan over medium-high heat and cook until butter turns golden brown and spatters a bit.
- Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy.
TORTELLINI WITH BROWN BUTTER AND SAGE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (49)Estimated Reading Time 6 minsServings 4
- Bring a large pot of well-salted water to a boil. Meanwhile, do some prep. First, chop ¾ cup walnuts so they’re roughly the size of peas.
- Smash 5 garlic cloves, peel, and discard skins. (You don’t want the cloves to be obliterated, but smashed enough create plenty of surface area.)
- Cut ½ cup (1 stick) unsalted butter into 8 pieces and transfer to a large skillet. Heat skillet over medium-low and cook butter, swirling often, until just melted, 2–3 minutes.
- Add walnuts and garlic and continue to cook, stirring often with a heatproof spatula, until nuts and garlic are light golden brown and butter solids are browned as well, 3–4 minutes longer. It will get very foamy and hard to see the bottom of the skillet, so use spatula to drag through butter—you should leave a trail of little brown specks in your wake (a.k.a. toasty, delicious milk solids).
PUMPKIN AND RICOTTA TORTELLINI WITH BURNT BUTTER SAGE ...
From 10play.com.au
- For the Roast Pumpkin, combine pumpkin, olive oil, salt and pepper in a medium bowl and toss to coat. Scatter pumpkin over lined tray and roast for 25 minutes or until tender. Roughly mash with a fork.
- For the Pasta Dough, combine all ingredients in the bowl of a stand mixer and knead with the dook hook attachment until dough comes together. Knead for a further 10 minutes. Wrap dough in plastic wrap and rest for 20 minutes in the fridge.
- For the Ricotta, place milk in a medium saucepan and bring to the boil. Remove saucepan from the heat, add lemon juice, nutmeg and salt and stir. Set saucepan aside, untouched for 20 minutes.
THREE CHEESE TORTELLINI WITH PUMPKIN SAGE BUTTER
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
PUMPKIN RAVIOLI WITH HAZELNUT SAGE BUTTER AND ROASTED ...
From pccmarkets.com
Servings 2-4Estimated Reading Time 1 min
ROASTED PUMPKIN TORTELLINI WITH SAGE BUTTER
From holmesplace.ch
Estimated Reading Time 4 mins
PUMPKIN TORTELLINI WITH SAGE BUTTER - KHACHILIFE
From khachilife.com
Estimated Reading Time 4 mins
PUMPKIN TORTELLONI WITH PRAWN AND SAGE BUTTER SAUCE ...
From lilianabattle.com
Estimated Reading Time 3 mins
BROWN BUTTER PUMPKIN TORTELLINI ALLA VODKA. - HALF BAKED ...
From halfbakedharvest.com
4.4/5 (274)Calories 370 per servingTotal Time 25 mins
TORTELLINI WITH SAGE AND BUTTER SAUCE - COMPASS & FORK
From compassandfork.com
Cuisine ItalianCategory Main Dish, Soups, Salads , Sauces And DipsServings 4Estimated Reading Time 6 mins
PUMPKIN TORTELLINI WITH SAGE BUTTER RECIPE : SBS FOOD
From sbs.com.au
5/5 (1)Servings 4Cuisine Italian
PUMPKIN TORTELLINI WITH ALMONDS IN BROWN BUTTER SAGE SAUCE
From foleyfoodandwinesociety.com
TORTELLINI WITH PUMPKIN SAGE BUTTER RECIPE - FOOD.COM ...
From pinterest.com
TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE - NEXUS ...
From nexusnewsfeed.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
From foodnetwork.co.uk
JENNI LOPEZ FOOD COURT: PUMPKIN SAGE BUTTER TORTELLINI ...
From jennilopezfoodcourt.blogspot.com
TORTELLINI WITH BUTTER AND SAGE - ALL INFORMATION ABOUT ...
From therecipes.info
TORTELLINI SAGE AND HAZELNUT BUTTER SAUCE - EASY MEALS ...
From recipe30.com
DONAL'S COMFORTING VEGETARIAN PUMPKIN PASTA | THIS MORNING
From itv.com
PUMPKIN TORTELLINI WITH SAGE BUTTER | SAGE BUTTER ...
From pinterest.ca
TORTELLINI WITH PUMPKIN SAGE BUTTER RECIPE - FOOD.COM ...
From pinterest.ca
PUMPKIN SAGE BUTTER TORTELLINI RECIPE | CDKITCHEN.COM
From cdkitchen.com
PUMPKIN TORTELLINI WITH BROWN BUTTER AND SAGE - FOOD ...
From foodandwinechickie.com
TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE SAUCE ...
From buitoni.com
PUMPKIN AND RICOTTA TORTELLONI WITH A SAGE BUTTER SAUCE ...
From juliaeatsitaly.com
PUMPKIN AND GRANA PADANO TORTELLINI WITH SAGE BUTTER ...
From bbc.com
PUMPKIN TORTELLINI WITH ALMONDS IN BROWN BUTTER SAGE SAUCE ...
From ferrari-carano.com
TORTELINI WITH A PUMPKIN SAGE BUTTER | TORTELLINI RECIPES ...
From pinterest.co.uk
TORTELLINI WITH PUMPKIN SAGE BUTTER RECIPE - FOOD.COM ...
From pinterest.co.uk
PUMPKIN SAGE BUTTER TORTELLINI - RECIPES - ZIMBIO ...
From pinterest.com
PUMPKIN TORTELLINI RECIPES
From tfrecipes.com
TORTELLINI WITH PUMPKIN SAGE BUTTER RECIPES
From tfrecipes.com
PUMPKIN AND SAGE RECIPES (280) - SUPERCOOK
From supercook.com
TORTELLINI WITH BROWN BUTTER, SAGE, HAZELNUTS & ROAST …
From donalskehan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love