Tortellini Di Zucca (venetian Pumpkin Tortellini)

Instructions

1. In a large pot of boiling salted water, cook the tortellini according to the package instructions. Drain and set aside.
2. In a separate saucepan, heat the pumpkin puree over medium heat. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Fill each tortellini with a spoonful of the pumpkin mixture and fold to seal.
4. In a large skillet, melt the butter over medium heat. Add the chopped sage and cook until the butter begins to brown, about 3 minutes.
5. Add the filled tortellini to the skillet and cook for an additional 2-3 minutes, until heated through.
6. Serve the tortellini hot, garnished with additional Parmesan cheese and sage if desired.