Pumpkin Tortellini
Taken from a recipe by Giacomo's Ristorante, of R. Ray's $40 a day book.
INGREDIENTS
Nutrition- 2tablespoons butter
- 2
- 6tablespoons mascarpone
- 1cup heavy cream
- 16ounces pumpkin-filled tortellini
- 1⁄4
DIRECTIONS
- In saute pan over low heat, melt butter with a pinch of pepper, sage, and mascarpone. Add cream, reduce to a thick sauce, about 10 minutes.
- Meanwhile, cook pasta according to the package directions. Drain and add to the sauce. Toss the pasta in the sauce over low heat until well coated.
- Add salt and pepper if desired.