Tuesday, September 28, 2010
Recipes: Pumpkin Tortellini
First up is this delicious Pumpkin Tortellini - or more accurately Cheese Tortellini with a Delicious Pumpkin Sauce.
This dish is easy because you make the sauce while the water is heating and then the pasta is cooking. This sauce can be made to taste - less sage, more pepper, swap out the pumpkin and use butternut squash. Add chopped toasted walnuts for a garnish... Oh, the variations are endless.
2 T olive oil
1 medium onion, sliced very thinly
2 cups pumpkin, skinned and sliced very thinly or 1 cup pumpkin puree from the can
1 clove minced garlic
1 cup chicken broth or vegetable broth
1 tsp sage
1/2 tsp nutmeg, freshly grated
1/2 cup grated Parmesan cheese
Boil water in a large pot for the tortellini (or whatever pasta you are using).
Meanwhile, heat oil in a medium skillet and add onions and pumpkin. Cook for 15 minutes. The vegetables will melt down. Stir in the garlic, cook for 2 minutes and add chicken broth.
The squash and onions will break up with the addition of the broth. Stir more to break up the vegetables. Add the sage and nutmeg. Cook down until thick - adding more broth if needed.
Cook pasta and drain. Return to empty pot.
Mix in pumpkin sauce and grated cheese.