Pumpkin Tortellini

• butter↗2 tablespoons
• fresh sage leaves↗2 tablespoons

  chopped

• mascarpone↗6 tablespoons
• heavy cream↗1 cup
• pumpkin-filled tortellini16 ounces
• pecorino romano cheese↗1⁄4 cup

  grated

Step-by-step instructions

1. 1

   In saute pan over low heat, melt butter with a pinch of pepper, sage, and mascarpone. Add cream, reduce to a thick sauce, about 10 minutes.

2. 2

   Meanwhile, cook pasta according to the package directions. Drain and add to the sauce. Toss the pasta in the sauce over low heat until well coated.

3. 3

   Add salt and pepper if desired.