Oliva James and her mom Lisa made two special treats for us. Tortellini with pumpkin sauce, and pumpkin dip. Check out the recipes below!
Tortellini with Pumpkin Alfredo Sauce
1 20 ounce package of cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
pinch of nutmeg
1 1/4 cups heavy cream
Freshly ground pepper.
Chopped Fresh parsley, for topping (optional)
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over a medium -high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook stirring. 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
8Oz cream cheese, softened
2 Cups powdered sugar
15 oz can pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
Just mix together and refrigerate! serve with Gingersnaps.