Butternut Squash Tortellini with Brown Butter Sauce

TOTAL TIME: 1 hr 10 min
Prep: 1 hr
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

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)
    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
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    Directions

    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. 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. 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. 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. 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 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.

    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 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.

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    5

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    Read all 2 reviews

    • on September 15, 2012

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      I have to say that I love to cook and this was one of my favorite dishes I've ever made....I will make it every year when the squash comes around! All of those flavors together is just perfection....yum! With that said...I agree with the previous post that it is very time consuming, but if you have an afternoon off or lots of little helpers....its totally worth it in the end! Loved it!

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    • on November 30, 2011

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      I can't eat dairy so I substituted tofu ricotta and margarine for the ricotta and butter and skipped the parmesan. The filling and sauce were both simple to make and very tasty. I wasn't crazy about the texture of the wonton wrappers in place of pasta. The time stated in the recipe was underestimated. It took me a half hour stuff all those wrappers alone. The recipe called for 1 tbl of filling per wrapper but any more than 1/2 tbl and it all squeezed out. After I stuffed 36 wrappers I still had lots of filling left but no more patience to keep stuffing. I’m giving this 4 stars, an average of 5 for the taste and 3 for the time and mess to make them.

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