PREPARATION: Melt butter in saute pan and add garlic, cooking slowly over low heat until soft. Stir in sage, salt and pepper. Heat 1 minute. Add half-and-half and chicken stock; heat through but don't ...

Sage butter and blue-cheese tortellini: We infused tricolour to the tortellini to honour the 26th of January when the constitution of India came into effect. Tortellini is a pasta from Italy ...

Offering a twist on an old favourite, this recipe from Guy Grossi features chilli, garlic and leek in the tortellini pumpkin filling. To make pasta, mound flour on a work surface, make a well in the ...

Learn how to make tortellini from scratch with a filling of butternut squash and Parmesan cheese. This recipe features a nut brown butter sauce enhanced by dry white wine, sage, and lemon juice.

Autumn always strikes me as an especially good time to cook and eat pasta. People want something warm and satisfying in their stomachs when the weather is colder and the nights are darker. This is a ...

I tend to knock this up with leftover roast pumpkin rather than making it from scratch. Instead of tortellini, make them as ravioli, which are a bit easier for the novice. Or, make big ones (tortelli) ...