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TORTELLINI STUFFED WITH RICOTTA AND BUTTERNUT SQUASH WITH BROWN BUTTER SAUCE

  • Writer: The Rainbow Team
    The Rainbow Team
  • Jul 22, 2014
  • 2 min read

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

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.

Bron: Epicurious

 
 
 

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