Cheese Tortellini with Pumpkin Alfredo Sauce
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cheese tortellini with pumpkin Alfredo sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages (250 g) of Italian dumplings tortellini with cheese
- 1 tbsp (15 g) unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup pumpkin puree
- A pinch of ground nutmeg
- 1 and 1/4 cups heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and ground black pepper
- Chopped parsley, for serving
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Recipes with similar ingredients: dumplings, pumpkin puree, Parmesan cheese, cream, shallots, tortellini pasta, nutmeg, parsley
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Bring to a boil. tortellini, and drain, reserving 1/2 cup liquid for the sauce.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the pumpkin puree and cook, stirring, for 1 minute.
Pour in the cream and bring to a boil, then reduce the heat and simmer, stirring, for about 5 minutes. Stir in the Parmesan and simmer until the sauce thickens, about 1 more minute. Season with salt, pepper, and nutmeg. - Add the tortellini to the pan along with the cooking liquid.
Divide the tortellini among servings and sprinkle with more Parmesan and parsley.
You can also make pasta fettuccine alfredo.
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