Pumpkin Tortelloni with Sage Butter Sauce
- 3/4 cup free-range chicken broth
- 2 tbsp. white wine
- 2 tbsp. heavy cream
- 1 cup unsalted butter, cut into 8 cubes
- 9 oz. pkg. Kowalski's Pumpkin Tortelloni
- - snipped fresh sage
In large saucepan, combine chicken stock and wine. Simmer over medium heat until reduced to 1/4 cup (10-12 min.). Stir in whipping cream. Reduce heat to low. Whisk in butter, one cube at a time until melted. Cook tortelloni in lightly boiling salted water 2ñ3 min., until they float; drain.
To Serve: Toss pasta with sauce; sprinkle with sage. Serve immediately.