Creamy and Sweet Pumpkin, Sausage, Spinach Tortellini

 

Ingredients:

1 and a half packages of fresh tortellini (like Bertolli fresh pasta). I used sweet sausage and cheese tortellini. Freeze the half package for next time. 

1 can of pumpkin

1/2 pint of half and half

2 cups chicken stock

4 cloves of garlic, minced

2 sprigs of thyme. diced

2 large sage leaves, diced 

1/2 cup ricotta

4 TBSP tomato paste

Pinch of nutmeg

2 TBSP olive oil

1 bag or 4 handfuls of fresh spinach

2 TBSP butter

1 TBSP honey

Salt, pepper, red pepper flakes

1 TBSP of sugar

Honey roasted shelled pistachios

Fresh Parmesan for garnish

Optional: squeeze of fresh lemon juice for garnish

Directions:

1. Get a pot of water boiling for tortellini

2. Add olive oil and garlic to a large sauté pan. Heat over medium low. 

3. Add some pepper, red pepper flakes and salt and heat up the seasoning with the garlic. Cook for 1-2 minutes. 

4. Whisk in tomato paste, half and half, pumpkin. Whisk until smooth. 

5. Whisk in the chicken broth, more seasonings, pinch of nutmeg, your fresh herbs and ricotta. Whisk until smooth. 

6. Simmer on low at least 10 min and up to 20.  

7. Taste for seasoning here. Here is where I swirled in the butter and honey.  Taste for seasoning again. Then spinach in and (if you need it, a little salt and a pinch of sugar). 

8. Drop your tortellini in salted boiling water. This should only take 5-6 minutes. 

9. Use a spider and pull the tortellini out of the water and drop it right in the sauce. Toss gently. 

10. Divide among plates. Garnish with pistachios and fresh Parmesan and a squeeze of lemon if desired. 

Wine pairing: 

Dr Konstantin Frank

2019

Chardonnay

Finger Lakes, NY