Butternut Squash Tortellini With A Brown Butter Sage Sauce And A
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!!
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.
Ingredients
butternut squash, extra virgin olive oil, herbes de provence, kosher salt, salt, fresh ground black pepper, shallots, garlic cloves, whole milk ricotta cheese, amaretti cookies, ground nutmeg, wonton wrapper, butter, fresh sage leaves, pine nuts, black pepper, parmesan cheese, port wine, bay leaf, peppercorns, granulated sugar, shallot, garlic clove, unsalted butter