Pumpkin Tortellini

Tortellini

Ingredients
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

Preparation

1. In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
2. 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. Repeat until all the tortellini are made.
3. 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.

Sauce

Ingredients
1 tablespoon butter
Freshly ground black pepper
1 tablespoon fresh chopped sage leaves
3 tablespoons mascarpone
1/2 cup heavy cream

Preparation

1. In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone.
2. Add heavy cream and reduce to a thick sauce, about 10 minutes.

Finish

Ingredients
1/4 cup or less grated Pecorino Romano
1/2 teaspoon freshly grated nutmeg
Salt and pepper

Preparation

1. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
2. Add the cheese, nutmeg, salt and pepper to taste.