Cheese Tortellini with Pumpkin & Ricotta

Name: 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

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients1 tablespoon olive oil 1 medium onion,

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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