Sweet and Spicy Pumpkin Tortellini

I picked up pumpkin tortellini at Piemonte Home Made Ravioli (also see here) last week and got home too late to stop by the grocery to pick up fresh sage. So a traditional butter and sage sauce wasn't an option and I was looking for a plan B.

I started by melting a stick of butter, then added some crushed cashews for texture. I let them fry for a couple of minutes, then added a pinch of cayenne, a half teaspoon of chili powder (New Mexican), two table spoons each of apple sauce and maple syrup, salt and pepper. My measurements are not exact. When the tortellini was cooked, I added them to the sauce along with a couple of ladles of pasta water. I let this cook for a few minutes, then added some chopped parsley.

You might think this is an odd combination, but it worked well. Sweetness from the syrup and apples, spice from the chili, and texture from the cashews. Yum. A big hit with my four year old. I only wish that I had snapped a photo.