Spinach & Garlic Tortelloni with Pumpkin Cream Sauce
Make this easy soup using our Spinach & Roasted Garlic Tortelloni. SKU # 22240
Ingredients
- 1 LB Spinach Tortelloni 22240
- 2 TBSP Butter
- 1 Shallot
- 1 Cup Heavy Cream
- 1 Cup Pumpkin Puree
- 2 TBSP Sage roughly chopped
- 1 TBSP Brown Sugar
- ¼ Cup Toasted Pepitas
- ¼ Cup Pomegranate Reduction *see notes
- ¼ Cup Parmesan Cheese
- Fresh Thyme stems removed
- Salt & Pepper
Instructions
- Prepare ingredients, roughly slice shallot.
- In a medium sauté pan, heat 1 TBSP butter. Slice and add shallots and cook for 1-2 minutes. Add sage, cook for another 30 seconds.
- To the sauté pan, add pumpkin puree, heavy cream, and brown sugar. Mix until evenly combined and heated. Set it aside but keep warm.
- Bring a large pot of water to boil. Add Tortelloni and cook per instructions, about 3 minutes.
- While water is coming to boil, heat a sauté pan on medium high heat. Heat the remaining 1 TBSP of butter and pinch of fresh thyme leaves.
- Once ready, remove Tortelloni from water and gently toss in the butter for a few seconds to get color and browning on the Tortelloni.
- To plate, spoon about ½-1 Cup of pumpkin cream sauce on bottom of the plate. Place 6-8 Tortelloni on the sauce. Garnish with toasted pepitas, sprinkle parmesan cheese and finish with 1 TBSP or so of pomegranate reduction over the top.
Notes
***Chef’s Notes***
- If you can’t find pomegranate reduction, try heating pomegranate juice in a pan and slowly simmer until reduced by at least half. It should form a thick syrup consistency. Alternatively, you can use balsamic vinegar reduction.
- You could use pumpkin pie filling in place of pumpkin puree if you want sweeter, more spiced flavors.
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