Tortellacci di Zucca in Sage Butter with Cranberries and Walnuts

Serve in a personal cast iron for an Instagram-worthy small plate.


  • Lilly’s Tortellacci di Zucca (OR Butternut Squash Ravioli OR Pumpkin and Mascarpone Ravioli)
  • 4 tbsp unsalted butter
  • 10 small sage leaves
  • Dried cranberries
  • Honey-glazed walnuts

How to Make It

  1. Boil 4 Tortellacci in heavily salted water for 2 to 4 minutes, until desired texture; drain and reserve
  2. In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty (about 3 minutes)
  3. Add cranberries and honey-glazed walnuts
  4. Add Tortellacci and toss; serve in a personal cast iron for presentation



    Could you be making more "dough" from your menu?

    Read our free guide to find out everything you need to know about increasing your profits with a strategic pasta program!