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from grocery store cubed butternut squash extra virgin salt shallots garlic Ricotta cheese nutmeg butter sauce butter fresh sage walnuts cranberries cheese
Viewed: 46 - Published at: 3 years agoIngredients
- Wonton Skins from grocery store
- 3 cups cubed butternut squash
- Extra Virgin Olive Oil
- Salt & Pepper
- Herb de Provence seasoning
- 2 shallots sliced
- 2 garlic cloves chopped
- 4 Amaretto/amaretti cookies crushed
- 1 cup of ricotta cheese
- 1/4 teaspoon nutmeg
- FOR BROWN BUTTER SAUCE
- 1 stick unsalted butter
- 1 teaspoon fresh sage
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
- Fresh grated parmagiana-reggiano cheese
Method
- Spread cubed butternut squash on foil lined baking tray. Drizzle with 2 tablespoons of olive oil and salt and pepper and herb de provence seasoning. Bake at 375 degrees for 25 minutes. Remove from oven and sit aside.
- Add shallots, garlic and pinch of salt to pan and cook for 2-3 minutes.
- In processor, add 4 cookies whole or crushed, butternut squash, garlic and shallots, ricotta, pinch of salt and pepper, nutmeg. Blend for a couple of minutes until smooth and thick.
- Line baking tray with parchment paper. Fill wonton wrappers with approx 1 teaspoon of squash filling. Fold in half and dab edges with water using a brush. Fold in half again and form into tortellini shape. Boil in water for 2-3 minutes until they float to the top. Remove and sit aside in bowl.
- FOR BROWN BUTTER SAUCE
- In pan add butter and sage and cook on medium heat for about 2 minutes until foamy but do not burn. Add chopped walnuts, cranberries, salt and pepper to pan. Cook until a little brown around the edges but do not burn. Turn off heat and pour over tortellini. Add the parmaigano-reggiano cheese to top and serve. The tortellini can be made and frozen in ziploc bag for future use.
