50+ Delicious Fall Tortellini Recipes to Try

As the leaves turn and the air becomes crisp, it’s the perfect time to embrace the comforting flavors of fall in your cooking.

One ingredient that beautifully complements the season is tortellini.

This versatile pasta can be filled with a variety of delicious ingredients, making it a perfect canvas for autumn-inspired dishes.

Whether you’re in the mood for creamy sauces, hearty vegetables, or seasonal spices, tortellini offers endless possibilities to create warm and satisfying meals.

In this article, we present 50+ fall tortellini recipes that will not only tantalize your taste buds but also bring warmth to your dining table.

From rich pumpkin and ricotta tortellini to savory combinations featuring roasted Brussels sprouts and smoky bacon, these recipes are designed to celebrate the best of the season.

Gather your friends and family, and let the culinary adventure begin as you explore these comforting and delicious tortellini dishes.

50+ Delicious Fall Tortellini Recipes to Try

As the fall season unfolds, it’s time to indulge in the rich and comforting flavors that tortellini can bring to your meals.

With over 50 fall tortellini recipes at your fingertips, you have the perfect arsenal to create heartwarming dishes that showcase the bounty of the season.

Whether you prefer creamy sauces, vibrant veggies, or hearty proteins, there’s a tortellini recipe here to suit every palate.

These dishes are not just about nourishment; they’re about gathering together with loved ones, sharing stories, and creating memories around the table.

So, roll up your sleeves, embrace the cozy spirit of fall, and enjoy the culinary journey with these delightful tortellini recipes that will keep you warm and satisfied throughout the season.

Savory Butternut Squash Tortellini with Sage Brown Butter

This comforting dish combines the sweetness of roasted butternut squash with the richness of brown butter and the aromatic flavor of sage. Perfect for a cozy fall evening, this recipe brings together simple ingredients to create a gourmet experience that celebrates autumn’s bounty.

Ingredients:

• 1 package (9 ounces) refrigerated butternut squash tortellini
• 4 tablespoons unsalted butter
• 6 fresh sage leaves
• 1 cup baby spinach (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Crushed red pepper flakes (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
2. Make the Sage Brown Butter: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 3-4 minutes. Be careful not to burn the butter.
3. Combine and Serve: Add the cooked tortellini to the skillet, tossing gently to coat in the brown butter. If the mixture seems dry, add a bit of the reserved pasta water. Season with salt and pepper to taste. If using, stir in the baby spinach until just wilted.
4. Plate the Dish: Serve hot, garnished with grated Parmesan cheese and a sprinkle of crushed red pepper flakes for an added kick.

This Savory Butternut Squash Tortellini with Sage Brown Butter dish is a perfect representation of fall, merging comfort with sophistication. The buttery, nutty flavor of the brown butter complements the sweet tortellini beautifully, while the crispy sage adds an earthy touch. Whether it’s a weeknight dinner or a special occasion, this dish will leave your guests raving about the flavors of the season.

Creamy Mushroom and Spinach Tortellini

This creamy mushroom and spinach tortellini dish is rich and satisfying, featuring earthy mushrooms and vibrant spinach enveloped in a luscious sauce. It’s a wonderful option for those chilly fall nights when you crave something hearty yet comforting.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 tablespoons olive oil
• 8 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Tortellini: Prepare the tortellini according to package instructions, then drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and browned, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Make the Sauce: Lower the heat and pour in the heavy cream, stirring to combine. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and allow it to wilt in the sauce.
4. Combine and Serve: Toss the cooked tortellini in the creamy mushroom sauce, coating it thoroughly. Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.

The Creamy Mushroom and Spinach Tortellini is a dish that encapsulates the essence of fall comfort food. The earthy flavors of the mushrooms pair perfectly with the rich, creamy sauce, creating a dish that warms the soul. This recipe is not only satisfying but also easy to make, making it an excellent choice for family dinners or gatherings with friends. Serve it with crusty bread for dipping to complete the experience.

Pumpkin and Ricotta Tortellini in Sage Cream Sauce

This delightful recipe combines the seasonal flavors of pumpkin and ricotta in tender tortellini, served in a rich sage cream sauce. It’s a show-stopping dish that’s both beautiful and delicious, perfect for impressing guests during the fall festivities.

Ingredients:

• 1 package (9 ounces) pumpkin and ricotta tortellini
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 6-8 fresh sage leaves, chopped
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Cook the Tortellini: Cook the tortellini according to package directions in a pot of boiling salted water. Drain and set aside.
2. Prepare the Sauce: In a large skillet, melt the butter and olive oil over medium heat. Add the chopped sage leaves and cook until fragrant, about 1-2 minutes. Carefully add the heavy cream, stirring well to combine.
3. Incorporate the Cheese: Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese. Let it simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
4. Combine and Serve: Gently toss the cooked tortellini in the sage cream sauce until well coated. Serve warm, garnished with toasted pumpkin seeds for added crunch and a sprinkle of extra Parmesan cheese if desired.

The Pumpkin and Ricotta Tortellini in Sage Cream Sauce is a truly indulgent fall dish that highlights the best seasonal ingredients. The sweet and savory notes of pumpkin, combined with the creamy sauce and the aromatic sage, create a harmonious blend that is sure to please any palate. This recipe is ideal for holiday gatherings or special occasions, as it brings warmth and elegance to the table, inviting everyone to savor the flavors of fall in every bite.

Autumn Harvest Tortellini Salad

This vibrant Autumn Harvest Tortellini Salad is a celebration of fall’s fresh produce, combining roasted vegetables, nutty grains, and cheese-filled tortellini. Tossed in a light vinaigrette, this salad makes for a perfect side dish or a hearty main course, embodying the spirit of the season.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, diced
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Vegetables: On a baking sheet, toss the halved Brussels sprouts and diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
3. Cook the Tortellini: In a pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
4. Prepare the Vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
5. Assemble the Salad: In a large bowl, combine the roasted vegetables, cooked tortellini, cooked quinoa, dried cranberries, and toasted walnuts. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Serve: Garnish with fresh parsley before serving. This dish can be enjoyed warm or chilled.

The Autumn Harvest Tortellini Salad is a refreshing and hearty dish that showcases the best of fall’s bounty. With the sweetness of roasted squash and cranberries, the crunch of walnuts, and the creaminess of tortellini, this salad offers a delightful mix of flavors and textures. It’s not only nutritious but also versatile, making it an excellent choice for gatherings, potlucks, or a simple weeknight dinner. Enjoy this vibrant salad as a celebration of the season!

Creamy Pesto and Spinach Tortellini

This Creamy Pesto and Spinach Tortellini is a quick yet indulgent dish that combines the rich flavors of basil pesto with fresh spinach and tender cheese tortellini. It’s perfect for those busy fall nights when you want a comforting meal without the fuss.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup fresh spinach, roughly chopped
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)
• Pine nuts, toasted, for garnish (optional)

Instructions:

1. Cook the Tortellini: Boil salted water in a large pot and cook the tortellini according to package instructions. Drain and set aside.
2. Make the Sauce: In a large skillet over medium heat, combine the heavy cream and pesto. Stir until well mixed and heated through, about 2-3 minutes.
3. Combine Ingredients: Add the cooked tortellini and chopped spinach to the skillet, gently tossing to coat the pasta in the creamy pesto sauce. Allow the spinach to wilt, about 1-2 minutes.
4. Serve: Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese, cherry tomatoes, and toasted pine nuts if desired.

Creamy Pesto and Spinach Tortellini is a perfect example of how easy it is to create a delicious meal with minimal effort. The combination of fresh spinach and rich pesto enveloping tender tortellini makes for a delightful dish that is both satisfying and comforting. This recipe is ideal for busy weeknights or when you want a special meal without spending hours in the kitchen. Treat yourself and your family to this creamy delight that highlights the simple pleasures of fall cooking!

Tortellini with Roasted Garlic and Kale

This Tortellini with Roasted Garlic and Kale recipe is a nourishing dish that blends the robust flavors of roasted garlic with the hearty texture of kale and tender tortellini. It’s a warm and inviting option that perfectly captures the essence of fall cooking.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 head of garlic
• 2 tablespoons olive oil
• 4 cups kale, stems removed and roughly chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Red pepper flakes for garnish (optional)

Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with 1 tablespoon of olive oil. Wrap it in foil and roast for about 30-35 minutes until soft. Once cool, squeeze the roasted garlic cloves into a bowl and mash with a fork.
2. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
3. Sauté the Kale: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Stir in the vegetable broth and mashed roasted garlic, mixing well.
4. Combine and Serve: Add the cooked tortellini to the skillet and toss to coat with the garlic and kale mixture. Season with salt and pepper to taste. Serve warm, garnished with grated Parmesan cheese and a sprinkle of red pepper flakes if desired.

Tortellini with Roasted Garlic and Kale is a hearty and wholesome dish that highlights the comforting flavors of fall. The sweet, caramelized garlic infuses the dish with depth, while the kale adds a nutritious touch. This recipe is not only simple to prepare but also a great way to enjoy seasonal produce, making it a fantastic choice for weeknight dinners or casual gatherings. Celebrate the season with this warm, nourishing meal that brings friends and family together around the table!

Tortellini with Apple, Bacon, and Brussels Sprouts

This Tortellini with Apple, Bacon, and Brussels Sprouts recipe combines the sweet crunch of apples with crispy bacon and tender Brussels sprouts, creating a delightful balance of flavors. Perfect for a cozy dinner, this dish celebrates the essence of fall and offers a satisfying and hearty meal.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 4 slices of bacon, chopped
• 1 cup Brussels sprouts, halved
• 1 apple, cored and diced (preferably a tart variety, like Granny Smith)
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and place it on a paper towel to drain, leaving the rendered fat in the skillet.
3. Sauté Brussels Sprouts and Apples: Add the Brussels sprouts to the skillet and cook for about 5-7 minutes until they start to soften. Add the diced apple and continue cooking for an additional 3-4 minutes until the apple is tender but not mushy.
4. Combine Ingredients: Add the cooked tortellini to the skillet along with the cooked bacon. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste.
5. Serve: Plate the dish, garnishing with grated Parmesan cheese and fresh thyme or parsley.

This Tortellini with Apple, Bacon, and Brussels Sprouts dish is a celebration of fall flavors, showcasing the delightful contrast between sweet apples, savory bacon, and earthy Brussels sprouts. The addition of cheese tortellini makes it hearty and satisfying, perfect for a comforting dinner. Whether you’re serving it for a weeknight meal or a special occasion, this recipe is sure to impress with its unique combination of ingredients and flavors. Enjoy the warmth and coziness of fall in every bite!

Tortellini with Gorgonzola and Walnuts

Indulge in the rich flavors of this Tortellini with Gorgonzola and Walnuts recipe, featuring creamy Gorgonzola cheese and crunchy walnuts. This dish is a wonderful way to enjoy the luxurious textures and tastes of fall, making it an ideal choice for dinner parties or family gatherings.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup heavy cream
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Fresh arugula or spinach for serving (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Prepare the Sauce: In a large skillet over medium heat, combine the heavy cream and Gorgonzola cheese. Stir continuously until the cheese is melted and the sauce is smooth.
3. Combine Ingredients: Add the cooked tortellini to the skillet, tossing gently to coat with the cheese sauce. Stir in the toasted walnuts and season with salt and pepper to taste.
4. Serve: Serve the dish on a bed of fresh arugula or spinach, if desired, and garnish with chopped parsley.

Tortellini with Gorgonzola and Walnuts is a delightful dish that perfectly captures the essence of fall through its rich and creamy flavors. The Gorgonzola adds a bold taste that is beautifully balanced by the crunch of walnuts, while the tortellini provides a comforting texture. This recipe is ideal for impressing guests at a dinner party or enjoying a cozy meal at home. With its sophisticated yet comforting nature, this dish is sure to become a favorite in your fall repertoire!

Tortellini with Spinach, Ricotta, and Nutmeg

This Tortellini with Spinach, Ricotta, and Nutmeg dish is a simple yet elegant meal that showcases the flavors of fresh spinach and creamy ricotta. The hint of nutmeg adds warmth and depth, making it an excellent choice for a light fall dinner or a side dish.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Prepare the Filling: In a medium bowl, combine the ricotta cheese, chopped spinach, ground nutmeg, and grated Parmesan cheese. Mix until well combined and season with salt and pepper.
3. Combine Ingredients: In a large skillet, heat the olive oil over medium heat. Add the cooked tortellini and the ricotta-spinach mixture, tossing gently to combine and heat through.
4. Serve: Plate the dish and garnish with lemon zest for a fresh touch.

Tortellini with Spinach, Ricotta, and Nutmeg is a light yet satisfying dish that highlights the fresh flavors of fall. The creamy ricotta complements the tender tortellini beautifully, while the spinach adds a pop of color and nutrition. The subtle hint of nutmeg brings warmth to the dish, making it an ideal choice for those cooler evenings. This recipe is perfect for a quick weeknight meal or as a delightful side dish at your next gathering. Enjoy this flavorful combination that celebrates the season!

Tortellini with Butternut Squash and Sage Brown Butter

This Tortellini with Butternut Squash and Sage Brown Butter is a perfect embodiment of fall’s flavors. The creamy butternut squash pairs beautifully with nutty brown butter and aromatic sage, creating a warm, comforting dish that’s both elegant and satisfying.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups butternut squash, peeled and diced
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Chopped walnuts for garnish (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. Prepare the Sage Brown Butter: In a large skillet, melt the butter over medium heat. Once melted, add the sage leaves and cook for 3-4 minutes until the butter turns golden brown and has a nutty aroma. Remove the sage leaves and set aside.
4. Combine Ingredients: Add the roasted butternut squash and cooked tortellini to the skillet with the brown butter. Toss gently to coat the pasta and squash in the flavorful butter. Season with salt and pepper to taste.
5. Serve: Plate the dish and garnish with grated Parmesan cheese and chopped walnuts, if desired.

Tortellini with Butternut Squash and Sage Brown Butter is a delightful celebration of fall flavors, combining the sweetness of roasted squash with the richness of brown butter and the aromatic notes of sage. This dish is not only visually appealing but also incredibly satisfying, making it an ideal centerpiece for a fall dinner. Whether you’re hosting friends or enjoying a cozy night in, this recipe will impress with its elegant yet comforting flavors, embodying the warmth of the season in every bite!

Creamy Spinach and Artichoke Tortellini Bake

This Creamy Spinach and Artichoke Tortellini Bake is a comforting casserole that brings together the classic flavors of spinach and artichoke dip in a pasta dish. Baked to perfection, it’s a hearty meal that’s perfect for chilly fall evenings.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Prepare the Sauce: In a large bowl, mix together the softened cream cheese, sour cream, garlic powder, salt, and pepper until smooth. Stir in the thawed spinach and chopped artichoke hearts.
3. Combine Ingredients: Add the cooked tortellini to the cream cheese mixture and stir until well combined. Transfer the mixture to a greased baking dish.
4. Add Cheese: Top the mixture with grated mozzarella and Parmesan cheese, and sprinkle with red pepper flakes if desired.
5. Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Serve: Allow to cool slightly before serving. Enjoy this creamy and cheesy dish warm.

The Creamy Spinach and Artichoke Tortellini Bake is a comforting and indulgent meal that combines the beloved flavors of spinach and artichoke dip with tender tortellini. This baked dish is perfect for feeding a crowd or for leftovers throughout the week, providing warmth and satisfaction on chilly fall nights. The creamy texture and cheesy topping make it a family favorite, and it’s easy to prepare, ensuring you’ll return to this recipe again and again. Serve it with a crisp salad or crusty bread for a complete meal that highlights the comfort of fall dining!

Tortellini with Mushroom Alfredo Sauce

Indulge in this Tortellini with Mushroom Alfredo Sauce, a rich and creamy dish that combines the earthiness of mushrooms with the comforting creaminess of Alfredo sauce. This recipe is perfect for fall, bringing warmth and depth to your dinner table.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups sliced mushrooms (button or cremini)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Sauté the Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Add the minced garlic and cook for an additional minute.
3. Make the Alfredo Sauce: Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and mix until the sauce is creamy and smooth. Season with salt and pepper to taste.
4. Combine Ingredients: Add the cooked tortellini to the skillet, tossing gently to coat the pasta in the rich Alfredo sauce. Heat through for a couple of minutes.
5. Serve: Plate the dish and garnish with fresh parsley before serving.

Tortellini with Mushroom Alfredo Sauce is a luxurious and comforting dish that brings together the earthy flavors of mushrooms and the richness of a creamy Alfredo sauce. This recipe is perfect for a special occasion or a cozy night in, providing a satisfying and indulgent meal that warms the heart. The tender tortellini paired with the savory mushrooms creates a delightful combination that will impress your family and guests alike. Enjoy the richness of fall flavors in this delectable dish, perfect for sharing around the dinner table!

Pumpkin and Ricotta Tortellini in Sage Cream Sauce

Pumpkin and Ricotta Tortellini in Sage Cream Sauce is a delightful dish that celebrates the flavors of fall. The combination of creamy ricotta cheese and savory pumpkin wrapped in tender pasta pairs beautifully with a fragrant sage cream sauce, making it a perfect choice for a cozy autumn dinner.

Ingredients:

• 1 package (9 ounces) refrigerated pumpkin and ricotta tortellini
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8-10 fresh sage leaves
• Salt and pepper to taste
• Toasted pine nuts for garnish (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the pumpkin and ricotta tortellini according to package instructions. Drain and set aside.
2. Prepare the Sage Cream Sauce: In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and sauté for 2-3 minutes until the butter turns golden brown and the sage is fragrant.
3. Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.
4. Combine Ingredients: Add the cooked tortellini to the skillet, tossing gently to coat in the sage cream sauce. Heat for an additional 1-2 minutes to warm through.
5. Serve: Plate the dish and garnish with toasted pine nuts if desired.

Pumpkin and Ricotta Tortellini in Sage Cream Sauce is a harmonious blend of seasonal flavors that brings the essence of fall to your dinner table. The creamy sauce, combined with the sweetness of pumpkin and the earthy notes of sage, creates a comforting and indulgent experience. This dish is perfect for a gathering with friends or a family dinner, offering a sophisticated yet simple meal that highlights the best of autumn. Enjoy the rich flavors and delightful textures of this pasta dish that celebrates the beauty of the season!

Tortellini with Roasted Brussels Sprouts and Bacon

Tortellini with Roasted Brussels Sprouts and Bacon is a hearty and flavorful dish that combines the earthy taste of roasted Brussels sprouts with the savory crunch of crispy bacon. This recipe is perfect for fall, showcasing seasonal ingredients in a comforting pasta dish.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Instructions:

1. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until they are tender and golden brown.
2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
3. Sauté the Garlic: In the same skillet with the bacon drippings, add the minced garlic and sauté for about 1 minute until fragrant.
4. Cook the Tortellini: In a pot of boiling salted water, cook the tortellini according to package instructions. Drain and add the cooked tortellini to the skillet with the garlic.
5. Combine Ingredients: Add the roasted Brussels sprouts and cooked bacon to the skillet with the tortellini. Toss gently to combine, ensuring everything is coated in the flavorful drippings.
6. Serve: Plate the dish and sprinkle with grated Parmesan cheese and fresh thyme if desired.

Tortellini with Roasted Brussels Sprouts and Bacon is a robust and satisfying meal that perfectly captures the heartiness of fall. The combination of roasted Brussels sprouts and crispy bacon adds depth and flavor, while the cheese tortellini brings a delightful softness to the dish. This recipe is ideal for a cozy family dinner or a gathering with friends, offering a delicious way to showcase seasonal ingredients. Enjoy this comforting pasta dish that brings warmth and heartiness to your autumn evenings!

Tortellini with Spinach and Sun-Dried Tomatoes in Garlic Cream Sauce

Tortellini with Spinach and Sun-Dried Tomatoes in Garlic Cream Sauce is a vibrant and flavorful dish that celebrates the richness of fall ingredients. The combination of fresh spinach and tangy sun-dried tomatoes in a creamy garlic sauce creates a satisfying meal that’s perfect for any occasion.

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups fresh spinach, roughly chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add Spinach and Tomatoes: Stir in the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts.
4. Make the Garlic Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine Ingredients: Add the cooked tortellini to the skillet, tossing gently to coat in the garlic cream sauce.
6. Serve: Plate the dish and garnish with fresh basil if desired.

Tortellini with Spinach and Sun-Dried Tomatoes in Garlic Cream Sauce is a delicious and colorful meal that highlights the flavors of the fall season. The creaminess of the sauce, combined with the earthiness of spinach and the tanginess of sun-dried tomatoes, creates a perfect balance of flavors. This dish is not only quick to prepare but also a great way to incorporate nutritious ingredients into your dinner. Whether you’re entertaining guests or enjoying a weeknight meal, this pasta dish will bring joy and satisfaction to your table, embodying the warmth of autumn dining!

Note: More recipes are coming soon!