Why recepie famous for?
Rich sauce on these tortellinis so much but they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor
Ingredients
2 packages (9 ounces each) refrigerated cheese tortellini1 tablespoon butter
3 tablespoons finely chopped onion
1 cup canned pumpkin
Pinch ground nutmeg
1 cup half-and-half cream
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated or shredded Parmesan, optional
1/2 teaspoon salt
Instructions
Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper.Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
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