Pumpkin Tortelloni with Toasted Hazelnut Butter
Easy
Lots of great fall flavors are incorporated into one dish! Try adding some chopped dried apricots or cranberries.
Prep
10m
Cook
5m
| Category: | Tortelloni and Tortellini |
Ingredients
For
6
Person(s)
What you will need:
| 2 lbs Talluto's Pumpkin Tortelloni |
| 1 stick butter |
| 1/4 cup hazelnuts, coarsley chopped |
| 1/2 tsp kosher salt |
| tsp freshly ground black pepper |
| 1/4 cup freshly grate parmigiano cheese |
Pumpkin Tortelloni with Toasted Hazelnut Butter Directions
- Toasted Hazelnut Butter (This can be made in advance and stored in the refrigerator.)
- Toast chopped hazelnuts in a pre-heated 425-degree toaster oven for about 5 minutes, until lightly browned.
- Once the hazelnuts have cooled, gently fold them into butter. Season with salt and freshly ground black pepper, to taste.
- Cook the tortelloni according to the instructions on the package.
- Melt butter in a large skillet over medium-high heat.
- Once the tortelloni are finished cooking, drain well and add to the skillet with the butter.
- Toss well to cover the pasta.
- Serve topped with grated Parmigiano or Romano cheese, if desired. (*Variation: top the pasta with some diced dried apricots or cranberries.)
