Butternut Squash Tortellini with Brown Butter Sauce

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I just made the dish, and found that I enjoyed making the pasta, and putting the tortellini together. Everything was quite simple and cheap for me (all together I was able to make 50 tortellini with just $20 BUT the sauce completely fell short. I found that after making the sauce and adding it to the pasta that it made it soggy. The pasta/wontons tore apart very easily and were very fragile (after mixing I was left with a bowl of butternut mush. The sauce itself was too heavy (in butter... my fault for thinking it wouldn't be and made me naseatious. I found that the whole dish put together was a bore and very bland and heavy. I just wasn't a big fan of this one. If you're looking for a great dish by Giada try her Salmon with Lemon, Capers, and Rosemary.

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This is not one of my faves. The tortellini were good, and they were fun to make and put together. But the butter sauce fell short by a mile. I would claim user error, but the sauce is so simple to make, there is no way I messed it up. It made the tortellini soggy, and it was just....awkward in the mouth. I can't describe it. Next time I would try the tortellini with a simple cream sauce. Maybe use half the butter, a little flour, salt and pepper to taste, and some heavy cream. Just thick enough to coat the pasta. The tortellini are excellent, though....they are so flavorful! And ginger snaps will suffice in place of the cookies.....

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A little labor intensive and not a cheap meal to make, but well worth it. I found the cookies at Fresh Market!

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Beautiful colors, wonderful flavors. No way to improve on this. It speeds things up to buy packaged sections of peeled squash.

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Prepping the butternut squasah is what made me leary. It's difficult to cut and peel. I had leftover baked sweet potatoes that I cut up and warmed in the oven with the other ingredients. Because of the sweetness of those, I used a bit less sugar in the sauce. Great recipe that I shared with my daughters who are in college and like to prepare tasty dinners in a short amount of time. !

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I am not a butternut squash lover, but, this was to die for, so classy, I can see making this for Valintine day, a little work, but, well worth it. I love this cook!
I could not find the cookies, so I used almond snaps, I belive it worked out just find.

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This was so worth my time!!! Absolutely to die for! I made it for a friend and wish i made more for me to keep.. I will be making again soon I'm sure! The only thing I didnt have were those cookies, but i used some other similar cookies i had on hand, I thought vanilla wafers would work well too! Yum Yum! Thanks Giada!

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The butternut filling was absolutely delicious and I could have eaten it with a spoon. I found that I had to use less than 1T of filling however in the wontons otherwise they oozed a bit. The only part, which was crucial however, was the brown butter sauce. Way too much butter for me. Much like a rich oil slick. Next time I'm going to do a very, very light cream sauce. The raviolis are so good that you only need a tiny bit of sauce to compliment them.
Merwyn, Durham North Carolina

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I made these and loved the filling but had trouble with the texture of won-tons. I like the filling better with homemade pasta but will try using won-tons again. Maybe I overcooked as they had a slimey texture.

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I wanted to make something different for my friends. This recipe and the ingredients seemed different and simple enough. I had never cooked with butternut squash or fresh sage before - so, I was a little hesitant. Not sure if supposed to peel the squash before baking so, I did not. It seemed, after baking, that the peel was hard, tough so, I ended up removing it after baking (this added some work. A few of us wrapped the squash mixture in won ton peis - we only used about 1 tsp in ea vs. 1 Tbsp - so, made about 80-90 tortellinis. Still just made the amount of sauce called for in the recipe and it seemed to be the right amount for number of tortellinis. After cooking up the brown butter sauce with the walnuts, dried cranberries, sage - it did not look too appealing in the pan but, oh, the smell was so delightful! Everyone was served and the ooohs and aaahhhs would not stop! Even one friend who has very discerning tastes, was telling other friends at work how "fabulous" the tortellini dish was!! I would definitely make this again! (PS my husband did not care as much for this recipe - might be the fruit and nuts thing in the dish - he prefers fruits and nuts as a snack - not in a meal. This is a great entertaining recipe because your guests can get in on the fun of wrapping the tortellinis (and we were joking about whose looked nicer, etc. The tortellinis then cook up so fast. (Oh, yes - I could not find the cookies so, left it out - and the tortellinis tasted fine. This is a keeper!