Cheese Tortellini with Pumpkin & Ricotta

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1½ pounds sugar pumpkin or butternut squash, seeded, peeled, and cut into ¾-inch cubes (about 4 cups)
• ½ cup reduced-sodium, fat-free chicken broth or vegetable broth
• 1 teaspoon leaf sage, crumbled
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 12 ounces cheese tortellini
• ½ cup part-skim ricotta cheese
• 1/3 cup grated Romano cheese
• 1 tablespoon finely chopped flat-leaf parsley