Cheese Tortellini with Pumpkin & Ricotta

A warm and hearty dish to serve in cold-weather months, when pumpkins and winter squashes are among the most powerfully nutritious vegetables on the market.

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 1/2 pounds sugar pumpkin or butternut squash, seeded, peeled, and cut into 3/4-inch cubes (about 4 cups)
  • 1/2 cup reduced-sodium, fat-free chicken broth or vegetable broth
  • 1 teaspoon leaf sage, crumbled


  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 ounces cheese tortellini
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup grated Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley


[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In large nonstick saucepan over medium heat, heat oil. Add onion. Cook until golden, about 10 minutes. Add pumpkin, broth, sage, salt, and pepper. Cover. Cook just until pumpkin is tender, about 20 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Meanwhile, in large pot of lightly salted water, cook tortellini until tender, following package directions. Drain. Toss with ricotta in large bowl.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add pumpkin, Romano cheese, and parsley to tortellini mixture. Gently toss to combine. Serve at once.[/step-item]


[nutrition-info calories=”305″ calories_fat=”” fat=”12g” sat_fat=”3g” choles=”27mg” sodium=”945mg” carbs=”36g” sugars=”” protein=”15g” fiber=”5g”]


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Originally Published in Reader's Digest