Tortellini Skewers w/ Pumpkin Cream Sauce
This is also a great sauce for butternut squash-filled ravioli.
Ingredients
Pumpkin Cream Sauce
- 1 stick Butter
- 1 Small Onion (pureed with garlic)
- 2 cloves Garlic (pureed with onion)
- ¼ cup Flour
- 1 qt Heavy Cream
- 2 cups Milk
- 1 pinch Salt
- ½ cup Grated Parmigiano-Reggiano Cheese
- 1 cup Pure Pumpkin Puree
- ¼ tsp Nutmeg
- ½ tbsp Cinnamon
- Tortellini (quantity based on number of guests)
Instructions
Pumpkin Cream Sauce
- Start by preparing an Alfredo Sauce.
- Puree Onion and Garlic and sauté with Butter.
- Add ¼ cup Flour and cook for 2-3 minutes but don't let the roux brown.
- Add Heavy Cream, Milk and Salt. Cook until sauce thickens.
- Add Grated Parmigiano-Reggiano Cheese.
- Add Pure Pumpkin Puree, Nutmeg and Cinnamon.
- Cook Tortellini based on directions and drain.
- Toss cooked tortellini with pumpkin cream sauce and skewer.
