Pumpkin Tortelloni with Pumpkin Pesto Cream Sauce
Venda Pumpkin Tortelloni 2 doz.
Bella Cucina Pumpkin Pesto 1 Jar
Butternut Squash (cut into cubes) 2 cups
Heavy Cream 2 pts.
Butter (melted) 2 sticks
Light Brown Sugar 2 tbls.
Cinnamon 1 tbls.
Place frozen tortellini in a pot of salted boiling water. Cook until al dente. Drain cool to hold aside. Place cut butternut squash on a sheet pan and brush with melted better. Place in a 350° pre-heated oven for 15 – 20 minutes until tender. Remove and hold aside. Add remaining butter in a saucepan. Add heavy cream, sugar and cinnamon. Simmer until sauce thickens, about 15 minutes. In large bowl add pasta. Pour cream sauce and gently toss. Place squash on top, sprinkle with cinnamon. Serve with foccacia bread. Serve 4 pieces as an appetizer.