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Ingredients
US|METRIC
6 SERVINGS
- 28 oz. tortellini (frozen)
- 15 oz. pumpkin puree
- 3 cloves garlic (chopped finely or grated)
- 1 bunch kale (chopped, I used dark kale in the video)
- 1 cup ricotta cheese (plus 5 tbsp for the top of the pasta)
- 1 tsp. red pepper flakes
- 1 handful fresh sage (chopped)
- 1/4 tsp. nutmeg (if using microplane count to 6)
- 1 tsp. salt (big pinch)
- 1 tsp. pepper (big pinch)
- 1 cup Parmesan cheese (grated, plus a little extra for sprinkling on top)
- 2 Tbsp. olive oil (extra virgin)
- 1 Tbsp. butter (to grease baking dish)
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