BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A

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Butternut Squash Tortellini With a Brown Butter Sage Sauce and A image

I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!

Provided by Jazmina

Categories     < 4 Hours

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 26

1 (2 lb) butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 1/2 teaspoons herbes de provence
1/2 teaspoon kosher salt, plus more
salt, to taste
1/4 teaspoon fresh ground black pepper, plus more
fresh ground black pepper, 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
wonton wrapper (1 package small)
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted pine nuts
1/4 teaspoon black pepper (freshly ground)
1/3 cup grated parmesan cheese
1 cup port wine
1 bay leaf
4 peppercorns
1 teaspoon granulated sugar
1 teaspoon shallot, chopped in half
1 garlic clove
1 tablespoon unsalted butter

Steps:

  • 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 Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
  • 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, pinenuts 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 Wine glaze.

Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9

Joshua Stepney
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This recipe was a fail. Don't waste your time.


Christen Kissinger
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I would not recommend this recipe to anyone. It was a huge disappointment.


minhazul hossain
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This recipe was a waste of time and ingredients. The tortellini was overcooked and the sauce was bland.


Violet Nakamba
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I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.


Taquira Jones
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The recipe was easy to follow, but the dish didn't turn out as flavorful as I had hoped.


bledi buzi
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I wasn't a huge fan of the butternut squash, but the tortellini and the brown butter sage sauce were delicious.


Annabelle Gardner
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This dish was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there and it was cooked perfectly.


Randolph Akowuah
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I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious! My family loved it.


Nkosinathi Masinga
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This recipe was easy to follow and the results were amazing! The butternut squash tortellini was so creamy and flavorful. I will definitely be making this dish again.


Adekorede Salaudeen
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I made this dish for my friends and they all loved it! It was a great way to use up some leftover butternut squash. The sauce was especially good.


The Real Zain Awan
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This dish was absolutely delicious! The butternut squash was perfectly roasted and the tortellini was cooked to perfection. The brown butter sage sauce was the perfect finishing touch. I highly recommend this recipe!


Sheikh Abdulwahab
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I'm not a huge fan of butternut squash, but I decided to give this recipe a try and I was pleasantly surprised! The tortellini and the brown butter sage sauce were so good that I forgot all about the butternut squash. I will definitely be making this


Chaku Bhai
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This recipe was easy to follow and the results were amazing! The butternut squash tortellini was so creamy and flavorful. The brown butter sage sauce was the perfect complement. I will definitely be making this dish again.


yosfe molla
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I made this dish last night and it was a hit! My family loved it. The butternut squash was so tender and flavorful, and the tortellini was cooked perfectly. The brown butter sage sauce was also delicious. I will definitely be making this dish again.


Katumba Muhammad
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This butternut squash tortellini dish was an absolute delight! The combination of flavors and textures was incredible. The butternut squash was perfectly roasted, and the tortellini was cooked to perfection. The brown butter sage sauce was the perfec


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