Pumpkin Tortelloni with Toasted Hazelnut Butter

Lots of great fall flavors are incorporated into one dish! Try adding some chopped dried apricots or cranberries.



Category: Tortelloni and Tortellini


For 6 Person(s)

What you will need:

2 lbs Talluto's Pumpkin Tortelloni
1 stick butter
1/4 cup hazelnuts, coarsley chopped
1/2 tsp kosher salt
tsp freshly ground black pepper
1/4 cup freshly grate parmigiano cheese

Pumpkin Tortelloni with Toasted Hazelnut Butter Directions

  1. Toasted Hazelnut Butter (This can be made in advance and stored in the refrigerator.)
  2. Toast chopped hazelnuts in a pre-heated 425-degree toaster oven for about 5 minutes, until lightly browned.
  3. Once the hazelnuts have cooled, gently fold them into butter. Season with salt and freshly ground black pepper, to taste.
  4. Cook the tortelloni according to the instructions on the package.
  5. Melt butter in a large skillet over medium-high heat.
  6. Once the tortelloni are finished cooking, drain well and add to the skillet with the butter.
  7. Toss well to cover the pasta.
  8. Serve topped with grated Parmigiano or Romano cheese, if desired. (*Variation: top the pasta with some diced dried apricots or cranberries.)

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