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TORTELLINI (PUMPKIN SAGE BUTTER) Recipe

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This recipe for TORTELLINI (PUMPKIN SAGE BUTTER), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. unsalted butter
8 leaves fresh sage
1/2 c. pumpkin puree or pumpkin pie filling
1 lb. tortellini
1/2 c. Parmigiano Reggiano (freshly grated)

Directions:
Directions:
Place butter and sage in a 10-12 inch sauce pan over medium high heat and cook until butter turns golden brown and spatters a bit. Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside. Drop the tortellini into the boiling water and cook according to package directions, then drain in a colander and immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium high, and toss until pasta is coated with sauce. Mix in half of the grated Parmigiano and toss 10 seconds, then pour into a heated bowl and serve immediately.

Personal Notes:
Personal Notes:
This was a contribution from Ashley Judd to Mario Barilla's "The Celebrity Pasta Lovers' Cookbook" which donated its proceeds to America's Second Harvest, the nation's food bank network.

 

 

 

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