 Summary
The best word to describe this delectable dish is ''Yummy''. This ingredient mixture can also be used for Ravioli ingredients with a Bechamel sauce or a lite tomato sauce based Italian gravy.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
 8 Quart Stock Pot with Cover View
 8.5 inch Saute Skillet View
 Jelly Roll Pan/All Purpose Pan View
 Large Cookie Sheet View
 12 inch Saute Skillet View
Prep Time
45 Minutes
Servings
2 - 4
Ingredients: 1 butternut squash, approximately 2 pounds, cubed (about 3 cups) 4 tablespoons extra-virgin olive oil, divided in half 1 ½ teaspoon Herbs de Provence ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste 2 large shallots, chopped (about ½ cup) 2 garlic cloves, chopped 1 cup whole milk ricotta cheese 4 small amaretto cookies, crushed (about ⅓ cup) ¼ teaspoon ground nutmeg 1 package small Wonton wrappers
Brown Butter Sauce: ¾ cup butter (1 ½ sticks) 2 tablespoons torn fresh sage leaves ½ cup toasted walnuts, chopped ½ cup dried cranberries, or chopped dried cherries, or mixture of both ¼ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste ⅓ cup grated Parmesan cheese Romano Cheese for serving
Directions: Preheat the oven to 375 degrees F.
To make the tortellini: On the Jelly Roll Pan 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 the 8.5'' 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 amaretto 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 the Large Cookie 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 Large Cookie 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 make the sauce: Melt the butter in the 11.5'' Saute 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.
To cook: Gently place the frozen ravioli into the 4 Quart Sauce Pan, 6 Quart Stock Pot or 8 Quart Stock Pot of boiling water and gently stir, cook for 3-4 minutes. When they begin to float, they are done.
Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Romano cheese and serve.
|
