Butternut Tortelli with Crispy Sage & Brown Butter
Tender pasta pillows filled with roasted butternut squash, ricotta, and nutmeg, finished with sizzling brown butter and crispy sage. Restaurant-quality in 25 minutes—no pasta machine needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 1 cup butternut squash, roasted and mashed
- ½ cup ricotta cheese
- ¼ cup parmesan, finely grated
- ¼ tsp nutmeg
- 24 pieces fresh pasta sheets (wonton or gyoza wrappers work)
- 4 tbsp butter
- 12 leaves fresh sage leaves
Instructions
- 1
Mix roasted squash, ricotta, parmesan, and nutmeg in a small bowl until smooth.
- 2
Place 1 teaspoon filling in the center of each pasta sheet.
- 3
Wet the edges of each wrapper with water, fold into a triangle, then bring the corners together to seal.
- 4
Bring a pot of salted water to a boil. Add tortelli and cook until they float, about 3-4 minutes.
- 5
While tortelli cook, melt butter in a large skillet over medium-high heat until golden and fragrant, about 3 minutes.
- 6
Add sage to the brown butter, stir 30 seconds, then gently toss in the drained tortelli.
- 7
Serve immediately, spooning brown butter and crispy sage over the top.
Tools you’ll need
- small mixing bowl
- large pot
- large skillet
- slotted spoon
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