Go Back
–+ servings

Spinach & Garlic Tortelloni with Pumpkin Cream Sauce

Make this easy soup using our Spinach & Roasted Garlic Tortelloni. SKU # 22240
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course, main dish, Soup
Cuisine American
Servings 2 servings

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 a 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

  • 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.
Keyword 22240, Butternut, Garlic, Soup, spinach, Tortelloni
Tried this recipe?Let us know how it was!