TORTELLINI STUFFED WITH RICOTTA AND BUTTERNUT SQUASH WITH BROWN BUTTER SAUCE

TORTELLINI STUFFED WITH RICOTTA AND BUTTERNUT SQUASH WITH BROWN BUTTER SAUCE image

Yield 4 People

Number Of Ingredients 16

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Wonton Skins from grocery store
3 cups cubed butternut squash
Extra Virgin Olive Oil
Salt & Pepper
Herb de Provence seasoning
2 shallots sliced
2 garlic cloves chopped
4 Amaretto/amaretti cookies crushed
1 cup of ricotta cheese
1/4 teaspoon nutmeg
FOR BROWN BUTTER SAUCE
1 stick unsalted butter
1 teaspoon fresh sage
1/2 cup toasted walnuts
1/2 cup dried cranberries
Fresh grated parmagiana-reggiano cheese

Steps:

Spread cubed butternut squash on foil lined baking tray. Drizzle with 2 tablespoons of olive oil and salt and pepper and herb de provence seasoning. Bake at 375 degrees for 25 minutes. Remove from oven and sit aside. Add shallots, garlic and pinch of salt to pan and cook for 2-3 minutes. In processor, add 4 cookies whole or crushed, butternut squash, garlic and shallots, ricotta, pinch of salt and pepper, nutmeg. Blend for a couple of minutes until smooth and thick. Line baking tray with parchment paper. Fill wonton wrappers with approx 1 teaspoon of squash filling. Fold in half and dab edges with water using a brush. Fold in half again and form into tortellini shape. Boil in water for 2-3 minutes until they float to the top. Remove and sit aside in bowl. FOR BROWN BUTTER SAUCE In pan add butter and sage and cook on medium heat for about 2 minutes until foamy but do not burn. Add chopped walnuts, cranberries, salt and pepper to pan. Cook until a little brown around the edges but do not burn. Turn off heat and pour over tortellini. Add the parmaigano-reggiano cheese to top and serve. The tortellini can be made and frozen in ziploc bag for future use.