When we first moved to DC we went to a great authentic Italian restaurant called Senso Sesto. I ordered this exact dish and was completely blown away at how amazing these were. Upon taking my first bite I entered another world that I never wanted to leave. The squash was so creamy and sweet but the buttery sauce gave it a wonderful richness. Needless to say, I knew I had to figure out how to make this dish in my own kitchen. So, here is what I came up with and I've got to say it is pretty amazing. We had this for our Valentine's Day dinner.
It was perfect with Roasted Garlic Asparagus and Homemade Tomato Soup.
Butternut Squash Tortellini
1 small butternut squash, quartered
1/4 tsp. thyme
pinch of savory
pinch of basil
salt and pepper to taste
1/2 Tbs. olive oil
1 small shallot
1 clove garlic
1 cup ricotta cheese
1/4 cup amaretti cookies, crushed
salt and pepper to taste
pinch of nutmeg
1 package wonton wrappers (or homemade tortellini, we have a pasta maker so this is what we use)
1/4 cup Parmesan cheese, shredded
Brown Butter Sage Sauce
1/2 cup butter
4 fresh sage leaves (or 2 tsp. ground sage)
Place quartered squash pieces on plate and season with herbs, salt and pepper. Cover tightly with plastic wrap and cook in microwave until tender (about 7-10 min). Meanwhile, saute shallot and garlic in olive oil over medium heat until lightly browned, about 3 min. When squash is done, allow to cool slightly and scrape squash away from skin and into a food processor. Add shallots, garlic, and ricotta. Pulse until combined. Add amaretti cookies, nutmeg and more salt and pepper to taste. Pulse together until smooth and creamy.
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 Tbs. 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. Use a fork to seal edges completely. Place the formed tortellini on a baking 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 baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini*.
For the sauce:
In medium sauce pan melt butter on medium high heat. Add sage and allow to bubble until butter is browned.
Next, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
*TIP: 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 cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.
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