BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER

BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER image

Number Of Ingredients 20

Ingredients

Squash Tortellini:
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
Brown Butter Sauce:
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese

Steps:

For tortellini, preheat oven to 375 degrees F. On foil-lined baking sheet toss butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake until soft, about 25 minutes. Meanwhile, heat the oil in a small saute pan over medium heat. Cook shallots and garlic until lightly golden, about 3 minutes. In a food processor, combine the butternut squash mix, shallot mix, and ricotta cheese; pulse a few times to blend. Add crushed cookies, nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. To make tortellini, 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. Place the formed tortellini on a baking sheet and cover with plastic wrap. There should be approximately 36 tortellini. (Can be frozen on the baking sheet, transferred to a tightly sealed plastic bag and stored up to six months. To cook, toss the frozen ravioli into the salted boiling water and cook for 4 minutes.) Melt the butter in a large, heavy skillet over medium heat. 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. Stir to combine. Then, gently place the tortellini in boiling water and gently stir. When they begin to float they are done, about 3 minutes. Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.