Butternut Squash Tortellini With a Brown Butter Sage Sauce and A
You can never have too many main course recipes, so give Butternut Squash Tortellini With a Brown Butter Sage Sauce and An a try. One portion of this dish contains around 25g of protein, 68g of fat, and a total of 1233 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of extra virgin olive oil, peppercorns, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.
Instructions
1
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper.
Ingredients you will need
Herbes De Provence
Butternut Squash
Tortellini
Olive Oil
Pepper
Salt
Equipment you will use
Baking Sheet
Aluminum Foil
Oven
2
Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend.
Ingredients you will need
Butternut Squash
Ricotta Cheese
Olive Oil
Shallot
Garlic
Equipment you will use
Food Processor
Oven
Frying Pan
3
Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel.
Ingredients you will need
Ground Black Pepper
Amaretti Cookies
Tortellini
Nutmeg
Salt
Equipment you will use
Paper Towels
4
Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure.
Ingredients you will need
Squash
Water
Dip
Equipment you will use
Pastry Brush
5
Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Ingredients you will need
Butternut Squash
Tortellini
Port
Ravioli
Butter
Sauce
Gravy
Water
Wrap
Equipment you will use
Baking Sheet
Plastic Wrap
Ziploc Bags
Gravy Boat
Frying Pan
Whisk
Pot
6
Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.