Cheese Tortellini with Pumpkin Sauce
Adapted from Food Network Magazine, Oct/2012
1-16 oz package frozen cheese tortellini
1 Tablespoon butter
1 Tablespoon flour
1/2 cup canned pure pumpkin
pinch of nutmeg (fresh or ground)
1 1/2 cups half and half
1/4 cup grated parmesan cheese, plus more for topping
Freshly ground pepper.
- Bring a large pot of water to a boil. Cook the tortellini as the directions suggest.
- Meanwhile, heat the butter in a medium-high heat skillet. Add the flour and make a roux. Add the pumpkin, nutmeg. Gradually stir in the half and half and bring to a low boil. Reduce the heat to medium low, simmer, stirring until slightly thickened. (about 5 minutes). Stir in the cheese and cook until thick, about 1 more minute. Season with Salt and pepper.
- Drain the tortellini. Add the tortellini to the skillet and toss with the sauce. Top with more cheese if desired.
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