Pumpkin Tortellini with Brown Butter and Sage

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

• Pumpkin Tortellini, about 2 lbs
• Butter, 4 ouces
• William Sonoma Chicken stock, 8 ounces
• 4 sage leaves
• Salt and pepper to taste
• Parsley, chopped to garnish
• William Sonoma Pecorino Cheese 2 – 3 ounces
• William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.