Butternut Squash Tortellini in Sage Brown Butter Sauce

Butternut squash is abundant in the fall. Often times,  you can still find it year round so when you're a hungry, pregnant woman like myself, you can satisfy your latest craving :). The squash- ricotta filling is creamy and slightly sweet and tastes good all on its own. But, top it off with the butter-sage sauce and dried cranberries candied nuts- it becomes an elegant, irresistable dish. Although this recipe can be labor intensive and involves a series of steps, I can assure you- it is soooo worth it! If you have a flexible time table for dinner, try this out and you won't  be sorry! 

Tortellini

1 package wonton wrappers (about 36 count or so)

3-4 c. peeled and cubed butternut squash

3 tbs. extra virgin olive oil, divided 

1/2 tsp. each salt and fresh ground black pepper to taste 

2 shallots, roughly chopped 

2 garlic cloves, roughly chopped 

1, 15oz. container ricotta cheese 

5, small Amaretti Cookies 

Generous pinch ground nutmeg 

Generous pinch ground cinnamon 

Salt and fresh ground black pepper to taste 

Sage Brown Butter Sauce

3/4 c. unsalted butter 

2-3 tbs. fresh sage leaves, roughly chopped 

Dried Cranberries or Cherries

Candied Walnuts or Pecans

Salt and fresh ground black pepper to taste

• Preheat oven to 375 and line a rimmed baking sheet with aluminum foil. 
• In a mixing bowl, toss cubed squash with 2 tbs. olive oil, 1/2 tsp. salt and pepper. 
•  Pour squash onto baking sheet and roast 25-30 minutes or until soft when pierced with a fork. 
• Meanwhile, heat a small skillet with remaining 1 tbs. olive oil. 
• Add  shallots and garlic and saute 3-5 minutes or until golden and softened. Remove from heat. 
• In a food processor, pulse amaretti cookies until very crumbly. 
• Add shallots and garlic to food processor along with cubed squash (once cooked through.) Puree mixture until smooth. 
• Add cinnamon, nutmeg, salt and pepper and pulse to combine. 
• Add ricotta cheese to food processor and pulse until smooth. Set aside. 
• To prepare tortellini, use a cutting board or plate. Place water into a small dish or bowl nearby and a pastry brush. 
• One at a time, remove wonton wrappers from packaging. Brush all four sides of wrapper with water using pastry brush. 
• Place 1 heaping teaspoon of squash filling into the center of each wonton wrapper. 
• Gently, fold the wonton wrapper into a triangle ensuring the edges are sealed and secured (press down with fingers gently as necessary to seal.) 
• Next, dampen the corners of the longest side of the triangle with water and gnetly bring them together, pressing lightly to secure them. 
• Place formed tortellini onto a baking sheet and cover to keep from drying out. 
• Once all tortellini are formed, bring a large pot of salted water to a boil. 
• Gently and carefully add tortellini to water and reduce heat to medium high. 
• Carefully using a slotted utensil, stir tortellini as it cookes. Once tortellini float (within 3-5 minutes) they are cooked. Drain carefully and gently. 
• While tortellini cook, prepare sauce if desired. 
• In a medium skillet, heat butter over medium heat. Add chopped sage leaves, and season with salt and pepper. Stir to combine. 
• Once butter begins to brown, remove from heat and drizzle small spoonfuls over tortellini. 
• Top tortellini with candied nuts and dried berries if desired. 

(Recipe inspired by but with some variation from Giada de Laurentii's "Everyday Pasta" cookbook.)