Pumpkin Pie Turned Pasta
Post Author: Jenny McCoy
Last night I had dinner with a pastry chef friend of mine. We laughed when we realized we order food very similarly—we always want typically sweet ingredients in our savory food, and typically savory ingredients in our sweets. I guess we are confused, so it’s no wonder that we ordered pumpkin tortellini for an entrée and goat cheese cheesecake for dessert…
Now pumpkin tortellini may not seem especially sweet inspired, but if you make pumpkin pies for a living like she and I do, you, too, would think of pumpkin as an ingredient more suitable for a dessert. And this tortellini proved us to be correct in our thinking. They were delicious little pillows of homemade pasta filled with a spiced pumpkin puree that tasted just like pumpkin pie filling. Offset with a brown butter sauce and fried sage, they made a delicious fall-inspired entrée that would inspire any pastry chef to get back in the kitchen to bake more pies!
Filed Under: Food Talk
