Description
Enjoy homemade squash and brown butter tortelli. This pasta dish features a creamy squash filling and a rich sage brown butter sauce.
Ingredients
Scale
- 1 pound butternut squash, peeled and cubed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers
- 1/2 cup butter
- 1/4 cup fresh sage leaves
- 1/4 cup toasted hazelnuts, chopped
- Grated Parmesan cheese, for serving
Instructions
- Roast the squash until tender.
- Mash the squash and combine it with ricotta, Parmesan, nutmeg, salt, and pepper.
- Place a spoonful of the squash mixture in the center of a wonton wrapper.
- Brush the edges with water and fold the wrapper over to form a triangle or square. Press the edges to seal.
- Melt the butter in a saucepan over medium heat. Cook until the butter turns brown and smells nutty. Add the sage leaves and cook for another minute.
- Cook the tortelli in boiling water for 3-5 minutes, or until they float to the surface.
- Serve the tortelli with the brown butter sauce, toasted hazelnuts, and grated Parmesan cheese.
Notes
- You can use pre-made pasta dough instead of wonton wrappers.
- For a richer flavor, add a splash of heavy cream to the brown butter sauce.
- Store leftover tortelli in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg