Butter & Sage Pumpkin Tortelli
Tender store-bought tortelli filled with sweet pumpkin, finished in brown butter and crispy sage. Ready in 20 minutes—no homemade pasta required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb pumpkin tortelli (store-bought)
- 3 tbsp butter
- 8 leaves fresh sage leaves
- 2 cloves garlic, minced
- ½ cup parmesan, grated
- 1 pinch salt and black pepper
- ½ lemon lemon, zested
Instructions
- 1
Bring a large pot of salted water to a boil. Add tortelli and cook until they float, then 1 minute more—about 4 minutes total.
- 2
While tortelli cook, melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
- 3
Add sage leaves to the skillet and cook until edges crisp and butter turns golden brown, about 2 minutes.
- 4
Drain tortelli, reserving 1 cup pasta water. Transfer tortelli to the skillet with the brown butter.
- 5
Toss gently to coat. Add a splash of pasta water if needed—sauce should be glossy, not soupy.
- 6
Divide between bowls, top with parmesan and lemon zest. Season with salt and pepper.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- microplane or zester
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