20-Minute Brown Butter Pumpkin Tortellini Will Wow You

Name: 20-Minute Brown Butter Pumpkin Tortellini Will Wow You
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb pumpkin-filled tortellini; 1/2 cup unsalted butter; 10 fresh sage leaves; 1/4 cup grated Parmesan cheese; Salt to taste; Black pepper to taste

Author: lia

Published: September 9, 2025

Brown Butter Pumpkin Tortellini with Sage and Parmesan

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There’s something magical about the smell of brown butter hitting a hot pan—nutty, rich, and just a little bit dangerous (because let’s be honest, I’ve burned it more times than I’d like to admit). But when you get it right? Oh, it’s heaven. That’s the secret behind this Brown Butter Pumpkin Tortellini with Sage and Parmesan. The first time I made it, my kitchen smelled like an Italian autumn dream, and one bite had me hooked. It’s creamy, savory, and just a tiny bit sweet from the pumpkin filling—plus, it comes together in barely 20 minutes. Perfect for when you want something fancy but don’t feel like fussing. Trust me, this dish is a game-changer.

Brown Butter Pumpkin Tortellini with Sage and Parmesan - detail 1

Ingredients for Brown Butter Pumpkin Tortellini with Sage and Parmesan

This recipe keeps things simple but packs huge flavor—just a handful of ingredients, but each one matters. Here’s what you’ll need:

1 lb pumpkin-filled tortellini (fresh or frozen—both work!)
½ cup unsalted butter (trust me, you want control over the salt here)
10 fresh sage leaves (dried just won’t give you that crispy magic)
¼ cup grated Parmesan cheese, plus extra for serving (get the good stuff—it makes a difference)
Salt & black pepper to taste (start light—you can always add more)

See? Nothing fussy. Just pantry staples + a few fresh ingredients that’ll make your kitchen smell unreal.

How to Make Brown Butter Pumpkin Tortellini with Sage and Parmesan

Okay, let’s get cooking! This dish comes together fast, so have everything ready before you start. I’ve burned more butter than I care to admit—learn from my mistakes, and you’ll nail this on the first try.

Cooking the Tortellini

Start by boiling your tortellini in generously salted water (it should taste like the sea!). Fresh tortellini cooks in about 3-4 minutes, frozen takes 5-6—just until they float to the top. Drain them well, but don’t rinse! That starchy coating helps the sauce cling later.

Browning the Butter

Now, the star of the show: the brown butter. Melt your butter over medium heat—no hotter! It’ll foam, then settle down. Watch closely as it turns golden and smells nutty (about 3-5 minutes). The second it looks like toasted almonds, take it off heat—it burns FAST. I’ve learned this the hard way!

Combining Ingredients

Toss the drained tortellini into that glorious brown butter. Add the sage leaves—they’ll crisp up in seconds like little flavor bombs. Finish with a shower of Parmesan and a pinch of pepper. Taste it! Needs salt? Add a pinch. Want more sage? Toss in another leaf. This is your masterpiece now.

Brown Butter Pumpkin Tortellini with Sage and Parmesan - detail 2

Why You’ll Love This Brown Butter Pumpkin Tortellini Recipe

Listen, I don’t blame you if you become obsessed with this dish—it’s happened to all of us. Here’s why it’s so good:

The flavor is insane: Brown butter + sage + pumpkin? It’s like autumn hugged your tastebuds. The Parmesan adds that salty kick that makes you go back for thirds.
Quick enough for weeknights: 20 minutes, tops. Faster than waiting for takeout, and about a million times tastier.
Vegetarian but feels fancy: No meat? No problem. The richness of the brown butter makes it feel indulgent.
Leftovers reheat like a dream: If you somehow have any left, it’s just as good the next day. (Okay, maybe better.)

Basically, it’s the pasta of your cozy dinner dreams. You’re welcome.

Tips for Perfect Brown Butter Pumpkin Tortellini

After making this dish more times than I can count (and yes, messing it up a few too many times), here are my hard-won secrets for absolute perfection:

Fresh sage is non-negotiable: Dried sage turns bitter when fried—those crispy fresh leaves make ALL the difference.
Watch that butter like a hawk: It goes from golden to burnt in seconds. The moment it smells like toasty hazelnuts? That’s your cue.
Undercook your tortellini slightly: They’ll keep cooking in the hot butter sauce—nobody wants mushy pasta!
Go heavy on the Parmesan: I always end up adding way more than the recipe says. No regrets.

Follow these, and you’ll have restaurant-quality pasta at home—pinky promise.

Serving Suggestions for Brown Butter Pumpkin Tortellini

This dish is rich enough to stand alone, but if you want to turn it into a full meal, here’s what I love pairing with it:

Crusty garlic bread for soaking up every last drop of that brown butter sauce
A simple arugula salad with lemon vinaigrette to cut through the richness
Roasted Brussels sprouts—their earthy flavor plays so well with the pumpkin

Bonus tip: Serve it in warm bowls—cold plates make the butter sauce seize up too fast!

Storing and Reheating Brown Butter Pumpkin Tortellini

If—and it’s a big if—you have leftovers, here’s how to keep them tasting amazing. Store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer a skillet over low heat with a splash of water to revive that silky butter sauce. Microwaving works too, but go 30 seconds at a time and stir between bursts so it heats evenly without drying out.

Nutritional Information for Brown Butter Pumpkin Tortellini

Here’s the breakdown per serving (about 1 cup)—but remember, these are estimates! Actual numbers vary based on your exact ingredients and brands. (I won’t judge if you eat two servings… I usually do.)

Calories: 420
Fat: 22g
Carbs: 45g
Protein: 12g

Not bad for something that tastes this decadent, right? The pumpkin filling sneaks in some fiber and vitamins too—balance!

FAQs About Brown Butter Pumpkin Tortellini

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use dried sage instead of fresh?
Honestly? I wouldn’t. Fresh sage gets delightfully crisp in the brown butter, while dried can turn bitter when fried. If you’re desperate, try ½ tsp dried rubbed sage added with the Parmesan—but fresh is worth the trip to the store!

Can I freeze leftovers?
The tortellini itself freezes great, but the sauce separates when thawed. If you must, freeze just the cooked tortellini separately, then make fresh brown butter sauce when reheating. Pro tip: Freeze individual portions for quick single servings!

What if I burn the butter?
We’ve all been there! Toss it and start over—burnt butter tastes acrid. Stick with medium heat and stay close. Your nose will tell you when it’s ready (that heavenly nutty smell!).

Can I use cheese tortellini instead?
Absolutely! The pumpkin filling is my fave, but cheese works beautifully too. Try adding a pinch of nutmeg to the sauce to complement the ricotta.

Made this? Tag me #BrownButterMagic—I’d love to see your creations! Find more delicious recipes on Pinterest.