Butternut Squash Tortellini with Brown Butter Sauce

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I have made this recipe many times from Giada's Everyday Pasta cookbook. I sometimes use fresh pie pumpkin which is also great. I do make way less of the butter sauce; very good but just a touch is needed as the sage/cranberry add a lot of flavor. I have served it at dinner parties and got a lot of wows and "this is so good!"...They do freeze very well as it makes a lot.

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I've got a lot of respect for those old Italian ladies who sit down and make a couple of hundred ravioli in a day now. These do take time to make particularly if you have to make something up to take the place of the cookies as I did.
I will say however that these tasted absolutely wonderful. I'm not sure my wife would have even had a clue if I had not told her they were acorn squash.
You may want to half the filling recipe if you are just a couple. Since most ravioli hold such a little filling, it goes a long way. That is one of the neat things about ravioli, you can use expensive ingredients and use very little.
It helps if you have some ravioli making tools to make this. Don't know if I would have made the pasta and filling without any tools.
A wonderful recipe that I would not hesitate to serve to company.
Jim in So Calif

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The sauce was the killer of this dish. I don't mind putting butter in my stomach, but I want it to be worth it. The tortellinis were good, though. Just took a while to make them.

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I made this for the first time and was disappointed. There was SOOO much filling I had a lot left over. For the brown butter sauce did not taste very good at all. It was a tedious process with not a good finish line result.

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I was looking for a butternut squash filling for homemade raviolis. This fit the bill nicely! I cheated and used a can of organic butternut squash puree from Trader Joe's and not quite a cup of ricotta. I only had two amaretti cookies on hand (just happened to get them in a gift basket and I used slightly less shallots because I had less squash than I think this recipe called for. It was delicious! I made an alfredo sauce instead of the brown butter sauce, too. But the filling is wonderful. Thank you Giada!

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Love this recipe...instead of using butter for a sauce, I use a little bit of chicken stock, reduce it down, add a dab of butter to make it somewhat creamy, and it is fabulous! The butter sauce is good, but very rich, and if your looking to cut calories, this is a great variation!

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Oh my Lord!!! This is my first ever Giada recipe, I absolutely love watching her on the Food Network, everything she makes always looks so good. Anyway, I actually used butternut squash raviolis and just used the brown butter sauce from this recipe but it was amazing!!! The best butternut squash ravioli I think I've ever had!! And the sauce was super easy to make to, just melt the butter, throw in the rest of the ingredients and you're good to go!

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I made this dish for a school project everyone loved it i had to print out more recipes so they all could make it. It is such a great dish and if u use home grown squash it makes it even better. i love this dish!!!!!!!!

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I made this and took it into work to share as a treat. It was a little time consuming to prepare, but so worth it! Next time I will use less Herbes De Provence since the flavor seemed a bit strong. The wonton wrappers are a great idea! I will make this again for company.

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This is a great recipe for tortellini filling and sauce! I would love to try to make my own pasta next time. However, the idea of using wonton wrappers was such a great trick. I use wonton wrapper all the time now for many different dishes. The sauce is just wonderful. Try this one if you have time!