If you are looking for a dish that wraps the warmth and comfort of fall into every bite, look no further than this Pumpkin Tortellini with Sage Butter Sauce Recipe. Delicate, handmade pasta envelopes a creamy, spiced pumpkin and cheese filling, all perfectly complemented by a nutty, aromatic sage butter sauce. It’s elegant enough for holiday gatherings but cozy enough to enjoy on a quiet weeknight. This recipe transforms simple, fresh ingredients into a stunning plate that sings of seasonal flavors and homemade love.

Ingredients You’ll Need

Pumpkin Tortellini with Sage Butter Sauce Recipe - Recipe Image

The beauty of this Pumpkin Tortellini with Sage Butter Sauce Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and texture, from the silky pasta to the fragrant, buttery sauce that brings everything together.

2 cups all-purpose flour: The base of your pasta dough, providing structure and chewiness.
3 large eggs: Bringing richness and helping to bind the dough smoothly.
Pinch of salt: Enhances the dough’s flavor without overpowering.
1 cup pumpkin purée: The star of the filling, creamy and subtly sweet.
½ cup ricotta cheese: Adds a luscious, creamy component to the filling.
½ cup grated Parmesan cheese: Injects a savory, nutty depth to both filling and garnish.
¼ tsp ground nutmeg: A warming spice that pairs beautifully with pumpkin.
½ tsp salt: Balances the flavors of the filling perfectly.
¼ tsp black pepper: For a gentle hint of heat and earthiness.
4 tbsp unsalted butter: The foundation of the sauce, melting into a golden, fragrant base.
6–8 fresh sage leaves: Infuse the butter with aromatic, slightly peppery notes.
¼ cup grated Parmesan (for serving): Adds a final touch of savory richness to the plated dish.

How to Make Pumpkin Tortellini with Sage Butter Sauce Recipe

Step 1: Make the Pasta Dough

Start by creating the pasta dough—a straightforward process that lets you connect with the dish in the most hands-on way. Mound your flour on a clean surface and make a well in the center. Crack in the eggs and sprinkle that pinch of salt. Slowly mix the eggs into the flour with your fingers or a fork, bringing in flour little by little until a shaggy dough starts to form. Knead this for about 8 to 10 minutes until you have a smooth, elastic dough. Wrap it tightly in plastic wrap and let it rest for half an hour. This rest is crucial as it relaxes the gluten so your pasta rolls out silky thin and smooth.

Step 2: Prepare the Pumpkin Filling

While the dough rests, whip up the delicious pumpkin filling. Combine pumpkin purée, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl. Stir gently until everything melds into a creamy, cohesive mixture packed with cozy fall flavor. This mixture will be the sumptuous heart of each tortellino.

Step 3: Assemble the Tortellini

After resting, roll out your pasta dough on a lightly floured surface until it’s paper thin. If time is tight, you can use store-bought wonton wrappers instead! Cut the dough into 3-inch squares or circles. Dollop about one teaspoon of your pumpkin filling in the center of each piece. Fold the dough over the filling to form a triangle or half-moon shape, then bring the edges together and seal them tightly to create the classic tortellini shape. Use a little water on the edges if needed to ensure they stick nicely.

Step 4: Cook the Tortellini

Bring a large pot of salted water to a vigorous boil. Gently drop in the tortellini and cook for about 3 to 4 minutes, or until they rise and float to the surface. This floating is your signal that they’re perfectly cooked through but still tender. Use a slotted spoon to carefully lift them out of the water, ready for dressing.

Step 5: Prepare the Sage Butter Sauce

In a skillet over medium heat, melt the butter until it starts to foam lightly. Add fresh sage leaves and cook them just until the butter turns a golden brown and releases a rich, nutty fragrance. Be attentive as this step happens quickly—the butter should be golden, not burnt, to give that buttery, sage-infused flavor that defines this dish.

Step 6: Combine and Serve

Toss the freshly cooked tortellini gently in the warm sage butter sauce, making sure every piece is enveloped in that fragrant golden goodness. Plate them up and sprinkle with extra grated Parmesan for a finishing touch that adds salty, nutty complexity. Now you’re ready to share a dish that feels both comforting and sophisticated.

How to Serve Pumpkin Tortellini with Sage Butter Sauce Recipe

A close-up view of a bowl filled with tortellini pasta covered in a rich, orange sauce with visible herbs and spices. The pasta is golden yellow and slightly shiny, with some pieces folded and overlapping, creating a layered effect. Fresh green sage leaves are placed on top for garnish, adding a pop of color. A fork with a wooden handle rests inside the bowl on a white marbled surface. The bowl itself is white with a subtle texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even further, consider scattering additional fresh sage leaves on top, lightly toasted to bring out their earthy aroma. A drizzle of extra virgin olive oil or a few cracks of fresh black pepper can add subtle brightness. Shavings of Parmesan right before serving create a beautiful, melty topping that adds both texture and flavor contrast.

Side Dishes

This dish shines on its own, but if you want to round out your meal, think simple and complementary. A crisp green salad dressed lightly with lemon vinaigrette adds freshness. Roasted seasonal vegetables, such as Brussels sprouts or butternut squash, mirror the fall flavors perfectly. Crusty artisan bread is always a welcome companion to sop up any leftover sage butter sauce.

Creative Ways to Present

For a dinner party, serve the tortellini in shallow bowls rather than plates to highlight the sauce. Sprinkle microgreens or edible flowers atop for a pop of color and elegance. For a rustic yet charming vibe, nestle the tortellini on a wooden board surrounded by small bowls of grated Parmesan, crushed red pepper flakes, and toasted nuts, inviting guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be gentle when reheating to avoid breaking the delicate pasta. The flavors tend to deepen overnight, making for a delicious next-day meal.

Freezing

You can freeze assembled tortellini before cooking by laying them out on a baking tray so they don’t touch and freezing until solid. Then transfer them to freezer bags for up to 3 months. When you want to enjoy them, there’s no need to thaw—just cook from frozen with a few extra minutes in boiling water.

Reheating

Reheat leftover cooked tortellini gently in a skillet with a little butter or olive oil over low heat, or warm them in a microwave covered to avoid drying out. Avoid boiling leftovers again, as this can make the pasta too soft and the filling lose its creaminess.

FAQs

Can I use store-bought pasta for this recipe?

Absolutely! Using wonton wrappers or fresh pasta sheets from the store can save time and still deliver fantastic results with this Pumpkin Tortellini with Sage Butter Sauce Recipe. Just make sure they are fresh and pliable for the best texture.

Is it possible to make this dish vegan?

Yes, you can substitute the ricotta and Parmesan with vegan-friendly cheeses or cashew-based cream cheese alternatives, and replace butter with vegan margarine or olive oil. Fresh sage still works beautifully to flavor the sauce.

How can I avoid the tortellini bursting during cooking?

Seal the edges well by pressing firmly, and use a little water to help them stick. Avoid overcrowding the pot and boil them gently. Cooking just until they float ensures they stay intact and tender.

Can I prepare the filling in advance?

Definitely! The filling can be made a day ahead and refrigerated, which actually allows the flavors to develop even more. Just bring it to room temperature before assembling the tortellini for easier handling.

What can I serve instead of sage butter sauce?

If you want to mix things up, a brown butter sauce with toasted walnuts or a light cream sauce would be lovely alternatives. However, the sage butter sauce is truly iconic for this dish’s seasonal, comforting flavor profile.

Final Thoughts

Making this Pumpkin Tortellini with Sage Butter Sauce Recipe is more than just preparing a meal—it’s creating an experience filled with warmth, tradition, and vibrant fall flavors. Whether you’re gathering with loved ones or treating yourself to something special, I hope you enjoy every bite as much as I do. Give it a try, and let this cozy, elegant dish become a new favorite in your kitchen repertoire.