Creamy Pumpkin Tortellini
My kids love the creamy, 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. —Trisha Kruse, Eagle, Idaho
Ingredients
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 1 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Additional grated or shredded Parmesan, optional
Reviews
The recipe is very rich tasting and the sauce is smooth and a beautiful color. However, after finishing the recipe, I tasted the sauce and realized that it was too bland for us. I added some blue cheese, which I crumbled and mixed into the torellini and sauce. I didn't measure, as I was in a hurry to get dinner on the table, but I would guess that for the half recipe that I made, it was 2-3 ounces. The cheese added just the contrast and piquancy that the sauce needed to make it delicious enough to be worth the calories. Next time, I might add some sautéed sage and gruyere or the blue cheese again but put it at the same time as the parmesan so it would melt or at least soften.