20-Min Pumpkin Tortelli with Brown Butter
Tender store-bought tortelli filled with roasted pumpkin, topped with nutty brown butter and crispy sage. A weeknight take on the Northern Italian classic that tastes fancy but takes less than 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 300 g cheese tortelli, frozen (pumpkin or butternut squash filling)
- 4 tbsp butter
- 8 leaves fresh sage leaves
- ½ cup parmesan, finely grated
- 1 pinch salt
- 1 pinch black pepper
- ½ lemon lemon, zested
Instructions
- 1
Bring a large pot of salted water to a boil. Add tortelli and stir once to prevent sticking.
- 2
While water heats, melt butter in a large skillet over medium. Add sage leaves and cook until fragrant, about 1 minute.
- 3
Continue cooking butter, swirling occasionally, until it turns golden brown with a nutty aroma, 3–4 minutes total.
- 4
When tortelli float and hold steady for 1 minute, they're done. Reserve 1/2 cup pasta water, then drain.
- 5
Transfer tortelli to the brown butter skillet. Toss gently and add 2 tbsp pasta water to create a silky glaze.
- 6
Divide into bowls. Top with parmesan, lemon zest, and a crack of black pepper. Serve immediately.
Tools you’ll need
- large pot (4+ quart)
- large skillet (12-inch)
- wooden spoon
- slotted spoon
- microplane or zester
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