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
- 350 g fresh or frozen tortelli di zucca (pumpkin-filled pasta)
- 4 tbsp butter
- 12 leaves fresh sage leaves
- ½ cup parmesan cheese, grated
- ½ whole lemon
- 3 tbsp toasted pine nuts
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 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.
- 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.
- 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.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
