Buttery Sage Tortelli di Zucca
Fresh cheese-and-pumpkin filled tortelli tossed in brown butter and crispy sage. If fresh tortelli aren't available, frozen works perfectly and needs no thawing.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of salted water to a rolling boil over high heat.
Step 2
Add tortelli and cook until they float and have been at a rolling boil for 2–3 minutes more. Taste for tenderness — they should yield slightly when pressed.
Step 3
While tortelli cook, melt butter in a large skillet over medium heat. Add sage leaves and let them crisp and release fragrance, about 2 minutes.
Step 4
Scoop tortelli directly from the pot into the butter-sage skillet using a slotted spoon. Toss gently to coat, adding a splash of pasta water if needed.
Step 5
Divide between bowls. Shower with grated parmesan, a squeeze of lemon juice, and toasted pine nuts. Finish with a grind of black pepper.
Tools you’ll need
- large pot (5-quart minimum)
- large skillet (12-inch)
- slotted spoon
- microplane or box grater
- large bowls
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