Food Network: Butternut Squash Tortellini with Brown Butter Sauce

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Butternut Squash Tortellini with Brown Butter Sauce
Recipe courtesy Giada De Laurentiis

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)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg

1 package small wonton wrappers

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

Instructions
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.