"I had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta."

Ingredient :

• ¹⁄₂lb sweet butter
• 8fresh sage leaves or 1 teaspoon ground sage
• ¹⁄₂cup pumpkin pie filling
• 1lb cheese tortellini
• ¹⁄₂cup parmigiano-reggiano cheese, grated
• ¹⁄₄teaspoon cinnamon
• ¹⁄₄teaspoon nutmeg
• 1teaspoon light brown sugar
• salt and pepper

Directions :

• Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
• Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
• Whisk gently until combined.
• Add salt and pepper to taste.
• Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
• Place pasta and sauce over medium heat and toss until well coated.
• Remove from heat, toss with Parmesan cheese and serve.