Tortelli di Zucca with Brown Butter & Sage
Store-bought pumpkin-filled tortelli finished in a silky brown butter sauce with crispy sage, lemon, and toasted bread. Ready in 20 minutes—no handmade pasta required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 10 oz Refrigerated tortelli di zucca (pumpkin-filled)
- 4 tbsp Unsalted butter
- 8 leaves Fresh sage leaves
- ½ whole Lemon
- 2 slices Sliced bread (for toasting)
- ¼ cup Pecorino Romano, grated
- ¼ tsp Black pepper
- 1 pinch Salt
Instructions
- 1
Toast bread slices in a dry skillet over medium-high until golden, about 2 minutes per side. Transfer to a cutting board.
- 2
Bring a large pot of salted water to a boil. Add tortelli and cook until they float plus 1 minute more, about 3–4 minutes total.
- 3
While tortelli cook, add butter to the same skillet used for bread over medium heat. Stir in sage leaves and cook until butter turns golden brown and smells nutty, about 3 minutes.
- 4
Drain tortelli, reserving 1/2 cup pasta water. Add tortelli directly to the brown butter skillet and toss gently.
- 5
Pour 1/4 cup pasta water into the skillet to loosen the sauce. Squeeze lemon juice over the tortelli and season with black pepper.
- 6
Divide tortelli between two plates. Top with pecorino, crumbled toasted bread, and a final drizzle of brown butter from the pan.
Tools you’ll need
- 12-inch skillet
- large pot
- cutting board
- tongs or slotted spoon
- wooden spoon
- microplane or grater
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