2 Reviews

WOW, what is not to love dish, this is AMAZING! I mixed the heavy cream with whole milk, used at least 1/2 C or more of parmesan-reggiano cheese, and a good tablespoon of fresh sage (chiffonade) added along with the parmesan. A healthy pinch of nutmeg. The flavor of the pumpkin is somewhat subtle but not lacking. You may need a sprinkle of salt table side. This is outstanding and company worthy. Served with buttered peas. Thanks for posting Doogster. YUM!

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Chicagoland Chef du Jour December 24, 2013

I found this in a magazine earlier this year. Every time i make it no matter who it is they love it. I am glad the recipe is here.

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Havoc December 22, 2013
Tortellini With Pumpkin Alfredo Sauce