Amazing Brown Butter Pumpkin Tortellini in Just 15 Minutes

Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver – this Brown Butter Pumpkin Tortellini with Sage and Parmesan! It’s one of those magical dishes that tastes like you spent hours in the kitchen, but really comes together in about 15 minutes flat.

I first made it on a hectic Tuesday when I needed something comforting fast, and now it’s my go-to whenever I want to feel fancy without the effort. That nutty brown butter pairs perfectly with the sweet pumpkin filling – it’s like autumn in a bowl. And when you add those crispy sage leaves and that shower of Parmesan? Game over. My husband always jokes that I should open a restaurant just to serve this one dish (though let’s be real, I’m keeping this recipe all to myself).

Table of contents:

Why You’ll Love This Brown Butter Pumpkin Tortellini

This recipe is seriously one of those “why didn’t I think of this sooner?” kind of dishes. Here’s why it’s going to become your new favorite:

• Lightning fast: Ready in 15 minutes flat – perfect for those nights when takeout sounds tempting but homemade tastes better.
• Restaurant-worthy: That brown butter sauce? It’ll make you feel like you’re dining at a cozy Italian trattoria (without the price tag).
• Autumn in every bite: The sweet pumpkin filling, nutty browned butter, and earthy sage create the most comforting fall flavors.
• Minimal effort, maximum wow: With just a handful of ingredients, you’ll impress everyone at the table – including yourself!

Trust me, once you try it, you’ll be making this on repeat all season long.

Ingredients for Brown Butter Pumpkin Tortellini

Here’s everything you’ll need to make this dreamy fall pasta dish. I promise it’s a short list – that’s the beauty of this recipe!

• 1 package (9 oz) pumpkin tortellini – I always keep a few packages in my freezer for emergencies (aka cravings)
• 4 tbsp unsalted butter – This is key for controlling the saltiness
• 8 fresh sage leaves – They’ll get wonderfully crispy in the butter
• 1/4 cup freshly grated Parmesan cheese – None of that pre-shredded stuff – we want the good stuff!
• Salt and freshly ground black pepper to taste – Because seasoning makes everything better

Ingredient Notes & Substitutions

Don’t panic if you’re missing something – here’s how to adapt:

• No pumpkin tortellini? Butternut squash ravioli works beautifully too. In a real pinch, cheese tortellini with a pinch of pumpkin pie spice can fake it.
• Only have dried sage? Use about 1 tsp, but add it to the butter earlier so it has time to bloom. Fresh is better though – it’s worth running to the store!
• Why unsalted butter? It lets you control the salt level perfectly. Salted butter can make the dish too salty with the Parmesan.
• Parmesan alternatives: Asiago or Pecorino Romano would be lovely, though the flavor will be sharper.

See? So flexible! Now let’s get cooking.

How to Make Brown Butter Pumpkin Tortellini

Alright, let’s make some pasta magic happen! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-quality tortellini in no time.

1. Cook the tortellini: Bring a pot of salted water to boil (it should taste like the ocean!) and cook the pumpkin tortellini according to package directions – usually about 2-3 minutes for fresh, 6-7 for frozen. Scoop out about 1/4 cup of pasta water before draining, then set aside.
2. Brown that butter: While pasta cooks, melt butter in a large skillet over medium heat. Swirl occasionally until it turns golden brown and smells nutty – about 3-4 minutes. You’ll see little brown specks forming at the bottom – that’s the good stuff!
3. Crisp the sage: Add sage leaves to the butter and let them sizzle for about 30 seconds until crispy. Watch closely – they go from perfect to burnt in seconds!
4. Bring it all together: Toss the drained tortellini in the brown butter sauce, adding a splash of reserved pasta water if needed to make it silky. Season with salt and pepper to taste.
5. Serve immediately: Plate it up and shower with that freshly grated Parmesan. Don’t be shy!

Pro Tips for Perfect Brown Butter

Here’s how to nail that brown butter every time: Use a light-colored pan so you can see the color change, and keep the heat at medium – too hot and it’ll burn before browning. Stir constantly once the butter melts, and remove from heat the moment it turns amber and smells nutty. The pan’s residual heat will continue cooking it, so better to pull it early than risk bitterness!

Serving Suggestions for Brown Butter Pumpkin Tortellini

Now for the best part – dressing up your beautiful Brown Butter Pumpkin Tortellini! I love making this dish feel extra special with just a few simple additions. Here’s how I like to serve it at home:

• Crusty bread is a must: That brown butter sauce is too good to waste – a warm baguette or focaccia helps mop up every last drop. My husband and I always fight over who gets to “clean” the pan!
• A bright salad balances the richness: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. The peppery greens are heaven with the sweet pumpkin.
• Extra garnishes take it next level: I often sprinkle toasted walnuts or pepitas for crunch, or even drizzle a tiny bit of balsamic glaze for contrast. More Parmesan is never a bad idea either!
• Wine pairing perfection: A crisp Pinot Grigio or buttery Chardonnay complements these flavors beautifully. For non-alcoholic, sparkling apple cider makes a festive pairing.

Presentation tip: I love serving this in shallow bowls so you can see all those gorgeous crispy sage leaves on top. Makes it feel extra restaurant-worthy!

Storing and Reheating Instructions

Okay, let’s be real – this Brown Butter Pumpkin Tortellini is so delicious, leftovers rarely happen in my house! But if you’re lucky enough to have some, here’s how to keep it tasting amazing:

Storing leftovers: Let the tortellini cool slightly, then transfer to an airtight container. It’ll keep in the fridge for up to 2 days – any longer and the pasta starts to dry out (though I’ve never managed to make it last that long!).

Reheating the right way: For the best texture, skip the microwave – it’ll make the tortellini rubbery. Instead, gently rewarm in a skillet over low heat with a splash of water or broth to loosen the sauce. Stir frequently until just heated through, about 3-4 minutes.

Pro tip: If the sage leaves have gone soft, quickly crisp up a few fresh ones to sprinkle on top when serving. That fresh sage aroma makes all the difference!

Freezing? Not recommended. While you technically can freeze this, the delicate tortellini filling tends to get grainy when thawed. It’s really best enjoyed fresh – good excuse to eat it all at once if you ask me!

Brown Butter Pumpkin Tortellini Nutrition Facts

Now let’s talk numbers! While I’m all about indulging in delicious food (life’s too short not to), I know some of you like to keep track. Here’s the nutritional breakdown per serving – just remember these are estimates since brands and exact measurements can vary.

• Calories: 420 – A satisfying portion that won’t leave you hungry
• Total Fat: 24g – That rich brown butter does its delicious work
• Saturated Fat: 14g – Worth every creamy, indulgent bite
• Carbohydrates: 38g – Mostly from the pasta itself
• Fiber: 3g – A little boost from the pumpkin filling
• Protein: 12g – Thanks to the cheese in the tortellini and Parmesan
• Sodium: 380mg – Adjust to taste with your salt addition

Remember, these numbers can change if you modify the recipe – like adding extra Parmesan (no judgement here!) or using different tortellini brands. But honestly? Some meals are all about the flavor experience, and this one’s absolutely worth savoring.

FAQs About Brown Butter Pumpkin Tortellini

I’ve gotten so many questions about this recipe from friends who’ve tried it – here are answers to the ones that come up most often!

Can I use frozen pumpkin tortellini?
Absolutely! Frozen works great – just add an extra minute or two to the cooking time. My trick? Give them a gentle stir about halfway through cooking to prevent sticking. The frozen tortellini actually holds its shape beautifully in this dish.

How do I know when the butter is properly browned?
Oh, you’ll know! First it’ll foam up, then the foam will subside as the butter turns golden. You’re looking for an amber color and a rich, nutty aroma – like toasted hazelnuts. Little brown specks will form at the bottom of the pan. The moment you think “is this too dark?” it probably is, so take it off the heat!

What if I accidentally burn the butter?
No shame in starting over – burnt butter tastes bitter and ruins the whole dish. I’ve done it myself on distracted cooking nights! Keep the heat medium, use a light-colored pan, and stay nearby. If you’re nervous, practice with a small amount of butter first.

Can I make this dairy-free?
You can try vegan butter and dairy-free Parmesan, but fair warning – the flavor won’t be quite the same. The magic of this dish really comes from the real butter and cheese. Maybe save this recipe for when you can do dairy and try another pasta dish if you’re avoiding it?

Is there a substitute for sage?
While sage is traditional, rosemary or thyme can work in a pinch. They’ll give a different but still delicious herbal note. If using dried herbs, halve the amount since they’re more concentrated. But really – fresh sage is worth tracking down for this one!

Your Turn to Make Brown Butter Pumpkin Tortellini Magic!

Well, there you have it – my absolute favorite way to turn a simple package of pumpkin tortellini into something extraordinary! I can’t wait for you to experience that magical moment when the nutty brown butter, crispy sage, and sweet pumpkin come together in perfect harmony. It’s one of those recipes that never fails to impress, whether I’m cooking for my family or last-minute dinner guests.

Now I’d love to hear from you! Did you put your own spin on it? Maybe you added some pancetta for crunch or swapped in walnuts for extra texture? Drop a comment below to let me know how your Brown Butter Pumpkin Tortellini turned out – I read every single one and love hearing your kitchen adventures. You can also find more delicious recipes on Pinterest!

And if this recipe becomes your new fall staple like it is mine (I’ve already made it three times this month!), I’d be so grateful if you’d rate it. Nothing makes me happier than knowing I’ve helped create someone’s new favorite meal. Happy cooking, friends – may your butter always brown perfectly and your tortellini always be al dente!

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