Butternut Squash Tortellini with Brown Butter Sauce

Name: Butternut Squash Tortellini with Brown Butter Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 42 grams small amaretti cookies, crushed (about; 0 teaspoons freshly ground black pepper, plus more to taste; 170 grams butter (1 1/2 sticks); 420 grams butternut squash, approximately 2 pounds, cubed (about; 2 garlic cloves, chopped; 0 teaspoons ground nutmeg; 2 teaspoons herbs de Provence; 0 teaspoons kosher salt, plus more to taste; 1 teaspoons kosher salt, plus more to taste; 2 Tbsps extra-virgin olive oil, plus 2 tablespoons; 33 milliliters grated Parmesan cheese; 2 Tbsps torn fresh sage leaves; 118 grams large shallots, chopped (about; 248 grams whole milk ricotta cheese; 59 grams toasted walnuts, chopped; 1 package wonton wrappers; 1 package wonton wrappers; 61 grams dried cranberries, or chopped dried cherries, or mixture of both

The recipe Butternut Squash Tortellini with Brown Butter Sauce can be made in around 1 hour and 10 minutes. One serving contains 733 calories, 17g of protein, and 43g of fat. This recipe serves 6. If you have olive oil, walnuts, parmesan cheese, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, you might also like recipes such as Butternut Squash Tortellini With a Brown Butter Sage Sauce and A, Butternut Squash And Sage Brown Butter With Tortellini, and Butternut Squash Steaks with Brown Butter-Sage Sauce.

Instructions

Watch how to make this recipe.

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

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.

Ingredients you will need

Olive Oil

Shallot

Garlic

Equipment you will use

Oven

Frying Pan

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

Shallot

Equipment you will use

Food Processor

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.

Ingredients you will need

Ground Black Pepper

Amaretti Cookies

Tortellini

Nutmeg

Salt

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

Tortellini

Equipment you will use

Paper Towels

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

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.)

Ingredients you will need

Butternut Squash

Tortellini

Ravioli

Water

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Ziploc Bags

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

Butter

Sauce

Water

Equipment you will use

Frying Pan

Pot

Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Ingredients you will need

Cranberries

Walnuts

Butter

Pepper

Sage

Salt

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 serve.

Ingredients you will need

Parmesan