Tortellini With Pumpkin Sage Butter

READY IN: 30mins
Recipe by Kozmic Blues

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 Pumpkin Ravioli With Sage Butter Sauce, 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.

Top Review by snicholas77

YUM! I cut the butter in half and thinned the sauce out with some of the salted pasta water. It was wonderful! Perfect for the first few days of fall!

Ingredients Nutrition


  1. Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
  2. Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
  3. Whisk gently until combined.
  4. Add salt and pepper to taste.
  5. Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
  6. Place pasta and sauce over medium heat and toss until well coated.
  7. Remove from heat, toss with Parmesan cheese and serve.

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