Recipe

Butternut Squash Tortellini With A Brown Butter Sage Sauce And A Recipe

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Ingredients

2 tbsps extra-virgin olive oil, plus .
1 c port wine .
4 small amaretti cookies, crushed (about 1/3 c) .
3/4 c butter (1 1/2 sticks) .
Squash Tortellini .
1 (2 lb) butternut squash, approximately 2 lbs, cubed (about 3 c) .
Brown Butter Sauce .
salt, to taste .
1 tbsp unsalted butter .
2 tbsps torn fresh sage leaves .
1/4 tsp fresh ground black pepper, plus more .
fresh ground black pepper, to taste .
1 1/2 tsps herbes de provence .
2 large shallots, sliced (about 1/2 c) .
1 garlic clove .
wonton wrappers (1 package small) .
1/2 tsp kosher salt, plus more .
1/2 c toasted pine nuts .
1/4 tsp ground nutmeg .
1 tsp shallots, sliced in half .
1/3 c grated parmesan cheese .
1 c whole milk ricotta cheese .
2 tbsps extra-virgin olive oil .
1 bay leaf .
2 garlic cloves, sliced .
Port Wine Glaze .
1 tsp granulated sugar .
1/4 tsp black pepper (freshly ground) .
4 peppercorns

Directions

Step #1 To make the tortellini, preheat the oven to 375 degrees F.
Step #2 On a foil wrap-lined baking sheet toss together the butternut squash, 2 tbsps of olive oil, herbs de Provence, salt, & pepper.
Step #3 Bake in the oven until soft & golden, about 25 mins.
Step #4 Meanwhile, heat the olive oil in a small saute pan over med-heat/flame.
Step #5 Cook the shallots & garlic until lightly golden, about 3 mins.
Step #6 In a food processor/blender, mix the butternut squash mixture, the shallot mixture, & the ricotta cheese & pulse a few times to mix.
Step #7 Add the crushed amaretti cookies, the nutmeg, & sprinkle with salt & freshly ground black pepper.
Step #8 Pulse until smooth.
Step #9 The tortellini filling can be made one day ahead.
Step #10 To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel.
Step #11 Place 1 tbsp of squash mixture in the middle of each skin.
Step #12 Dip a pastry brush in a little water & wet the edges of the skin.
Step #13 Gently fold the square wrapper into a triangle, making sure the edges are securely closed & there are no air pockets inside.
Step #14 Dampen the two bottom corners of the longest side of the triangle & carefully bring them together, pressing lightly to secure.
Step #15 Place the formed tortellini on a baking sheet & cover with plastic wrap.
Step #16 Before laying out another 6 wonton sheets, be careful to dry the work surface.
Step #17 This will help keep tortellini from sticking to the baking sheet.
Step #18 Continue until all the butternut squash mixture is used.
Step #19 There should be approximately 36 tortellini.
Step #20 (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container & stored for up to six months.
Step #21 To cook, simply toss the frozen ravioli into the salted boiling water & cook for 4 mins.
Step #22 ).
Step #23 To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat & reduce to half about 3 oz, whisk in butter & strain into a gravy boat or something similar.
Step #24 To make the sauce & serve, bring a large pot of salted water to a boil.
Step #25 Meanwhile, melt the butter In a large-ish, heavy skillet over med-heat/flame.
Step #26 Add the sage, pinenuts & let cook this until the butter starts to brown, about 3 mins.
Step #27 Turn the heat off & season this with salt, & pepper.
Step #28 Stir to mix.
Step #29 Then, carefully place the tortellini in the boiling water & carefully stir.
Step #30 When they begin to float they are done, about 3 mins.
Step #31 Using a slotted spoon, carefully spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese & Wine glaze.
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