how to make award winning Tortellini with pumpkin, sage and cheese sauce

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortellini with pumpkin, sage and cheese sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortellini with pumpkin, sage and cheese sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortellini with pumpkin, sage and cheese sauce is something that I’ve loved my entire life.

Table of Contents


  • 1kg butternut pumpkin, peeled, deseeded, chopped
  • 2 tablespoons sage leaves, roughly chopped
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 500g packet tortellini pasta (see note)
  • 1 cup cream
  • 250g bocconcini, halved (see note)
  • 1/3 cup grated parmesan cheese
  • small sage leaves, extra, to serve


  • Step 1
    Preheat oven to 220�C. Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan. Toss well to combine. Roast for 20 minutes or until pumpkin is tender.
  • Step 2
    Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
  • Step 3
    Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve.

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