Butternut Tortelli with Crispy Sage
Fresh pasta pillows stuffed with roasted butternut squash, ricotta, and Parmesan, finished with brown butter and crispy sage leaves. Rich, nutty, and on the table in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups butternut squash (frozen roasted chunks or fresh)
- ¾ cup ricotta
- ½ cup Parmesan, grated
- 8 oz fresh pasta sheets (or 1 lb refrigerated won-ton wrappers as substitute)
- 4 tbsp butter
- 12 leaves fresh sage leaves
- ¼ tsp nutmeg, freshly grated
- ½ whole lemon
Instructions
- 1
Mix butternut squash, ricotta, half the Parmesan, nutmeg, salt, and pepper in a bowl until combined.
- 2
Cut pasta sheets into 3-inch squares. Spoon filling onto one half, fold to form a triangle, then curl edges gently to seal.
- 3
Bring a large pot of salted water to a boil. Add tortelli and cook until they float and hold for 1 minute.
- 4
Meanwhile, melt butter in a skillet over medium-high heat. Add sage leaves and cook until fragrant and butter turns golden brown, ~3 minutes.
- 5
Drain tortelli and transfer to the skillet with sage butter. Toss gently to coat.
- 6
Plate tortelli, drizzle with sage butter, squeeze lemon over top, and finish with remaining Parmesan.
Tools you’ll need
- medium mixing bowl
- large pot
- 12-inch skillet
- wooden spoon
- slotted spoon
- chef's knife
- cutting board
- microplane (for nutmeg and Parmesan)
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