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A bowl of tortellini topped with hazelnuts, cheese, and sage.

Cheese Tortellini with Creamy Butternut Squash & Sage Sauce

This creamy, decadent butternut squash sauce is the perfect way to dress tender egg pasta pinched with vibrant Italian cheeses. A hint of sage along with crunchy hazelnuts, give this hearty pasta dish a colorful contrast of flavors and texture.

INGREDIENTS

DIRECTIONS

  1. In a large saucepan, heat oil on a medium-high setting. Cook squash, onions, garlic and sage in oil until onions begin to turn translucent, about 5-8 minutes.
  2. Add broth and bring to a boil, then reduce and allow to simmer until squash is soft and liquid is reduced by half. In the meantime, bring a large pot of salted water to a boil. Cook tortellini according to package instruction.
  3. Blend squash mixture in a food processor until puréed. Season with salt and pepper. Return sauce to the pan and stir in cream. Toss in the pan with cooked tortellini, Cook together for about 2 minutes to marry flavors.
  4. Serve topped with toasted hazelnuts and Parmesan.

Cheese Tortellini with Creamy Butternut Squash & Sage Sauce

This creamy, decadent butternut squash sauce is the perfect way to dress tender egg pasta pinched with vibrant Italian cheeses. A hint of sage along with crunchy hazelnuts, give this hearty pasta dish a colorful contrast of flavors and texture.