Tortellini With Pumpkin Sage Butter

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I had an extra can of pumpkin pie left over from thanksgiving, and when i saw this recipe, i knew i just had to try it. we love my recipe #138786, but the pumpkin ravioli that i like to use from whole foods are so expensive!! here's a simple and affordable alternative! this recipe was adapted from an online cookbook put out by barilla pasta.

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Steps

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Place butter and sage leaves in a saut pan over medium high heat and cook until butter just turns golden brown.

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Add the pumpkin pie filling , cinnamon , nutmeg , brown sugar and remove from heat.

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Whisk gently until combined.

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Add salt and pepper to taste.

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Cook tortellini in boiling salted water according to package directions , drain , and toss into saut pan with warm sauce.

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Place pasta and sauce over medium heat and toss until well coated.

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Remove from heat , toss with parmesan cheese and serve.

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Ingredients

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sweet butter, fresh sage leaves, pumpkin pie filling, cheese tortellini, parmigiano-reggiano cheese, cinnamon, nutmeg, light brown sugar, salt and pepper