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Pumpkin Tortellini with Sage

  • Recipe Submitted by on

Category: Snacks, Healthy Recipes, Vegetables, Peppers

 Ingredients List

  • 1 12-ounce package wonton wrappers
  • 1 15-ounce can pumpkin puree
  • 1 cup part-skim ricotta
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup fresh sage leaves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup grated Parmesan

 Directions

1. Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.
2. In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
3. To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Use your fingertips and press two corners of the wrapper together. Fold the wrapper over diagonally. Dot one edge of the tortellini with the beaten egg and press together. 4.Repeat until all the tortellini are made.
5. Bring a large pot of water to a boil. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate. Repeat with remaining tortellini.
6. In a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

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