Pumpkin Tortellini - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons fresh sage leaves, chopped
6 tablespoons mascarpone
1 cup heavy cream
16 ounces pumpkin-filled tortellini
1/4 cup pecorino romano cheese, grated

Preparation

In saute pan over low heat, melt butter with a pinch of pepper, sage, and mascarpone. Add cream, reduce to a thick sauce, about 10 minutes.
Meanwhile, cook pasta according to the package directions. Drain and add to the sauce. Toss the pasta in the sauce over low heat until well coated.
Add salt and pepper if desired.