Pumpkin, Sausage, & Sage Tortellini Recipe | How to Make Pumpkin Tortellini

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Drizzle 1-2 tablespoons of extra virgin olive oil in a cast iron skillet and heat it up.

Add 1 pound of ground sausage to the skillet and brown it, seasoning with complete seasoning and Italian seasoning to taste.

Once browned, remove the sausage from the pan and set it aside, leaving the drippings in the pan.

Add 2 tablespoons of butter to the same skillet and let it melt until foamy.

Add whole sage leaves and half of a chopped shallot to the skillet, along with 2-3 cloves of roasted garlic, stirring to prevent burning.

Once the sage leaves are fried, remove them from the skillet.

Deglaze the pan with 1 cup of chicken stock, bringing it to a simmer.

Add chopped sage to the simmering chicken stock, then stir in 3/4 cup of heavy whipping cream until well combined.

Add 1 cup of pumpkin puree to the sauce, stirring slowly to combine without splattering.

Once the pumpkin cream sauce is simmering, add fresh cheese tortellini directly from the bag without boiling beforehand.

Add the browned sausage back into the skillet with the tortellini and stir to combine.

Season the mixture with 1 teaspoon of coriander, a dash of allspice, a couple of dashes of ground cloves, 2 dashes of nutmeg, a sprinkle of ground white pepper, and a pinch of red pepper flakes, adjusting to taste.

If the sauce is too thick, thin it out with a small amount of water, milk, or heavy cream as desired.

Serve the dish topped with shredded or shaved parmesan cheese and fried sage leaves.

Cooking Techniques

Equipment Needed

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