Pumpkin Tortelloni with Shallot Cream Sauce
Super easy
This delicious combination of Pumpkin Tortelloni and Shallot Cream Sauce is a fall favorite! This specialty dish comes together easily. Add some crumbled amaretti cookies to the top for a bit of sweetness which compliments the pumpkin filling. Crispy fried shallots are another great topping!
Prep
5m
Cook
6m
Gallery
| Category: | Tortelloni and Tortellini |
Ingredients
For
4
Batch(es)
What you will need:
| 1 lb. Talluto's Pumpkin Tortelloni |
| 1 container Talluto's Shallot Cream |
| 1 pkg. Amaretti cookies, optional |
| 4 oz. Parmigiano, freshly grated |
Pumpkin Tortelloni with Shallot Cream Sauce Directions
- Cook the tortelloni in boiling salted water for 4-6 minutes.
- Gently warm the sauce in a medium skillet.
- Once the pasta is cooked, drain well and add to the skillet with the warm sauce.
- Toss the pasta with the sauce to coat evenly.
- Portion the tortellini into individual servings.
- Top with grated Parmigiano cheese and crushed amaretti cookies, if desired.
- Enjoy!
Notes
If you prefer not to use the amaretti cookie, simply top the tortellini with some crispy fried shallots for a bit of a crunch!
