Butternut Tortelli in Tomato Sauce
Tender pasta pillows filled with roasted squash, nutmeg, and cheese, finished in warm tomato sauce and brown butter. Restaurant-quality comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 oz butternut squash, peeled and cut into 1-inch cubes
- ¾ cup ricotta cheese
- ½ cup Parmesan cheese, grated
- 8 oz fresh pasta sheets (or 8 oz wonton wrappers as substitute)
- 1 can (14 oz) canned crushed tomatoes
- 4 tbsp butter
- 6 leaves fresh sage leaves
Instructions
- 1
Toss squash with salt, pepper, and 1 tbsp olive oil. Spread on a sheet pan and roast at 400°F until tender and golden, 12 minutes.
- 2
Mix roasted squash with ricotta, Parmesan, a pinch of nutmeg, salt, and pepper until well combined.
- 3
Lay out pasta sheets. Spoon filling onto one half of each sheet, leaving a 0.5-inch border all around.
- 4
Fold pasta sheets in half and press edges firmly to seal. Trim into squares or rounds with a knife or pastry cutter.
- 5
Bring a large pot of salted water to a boil. Add tortelli and cook until they float plus 1 minute more, ~3 minutes total.
- 6
Warm tomato sauce in a skillet over medium heat. Stir in butter and sage until fragrant, ~1 minute.
- 7
Drain tortelli gently and add to sauce. Toss to coat. Serve immediately with extra Parmesan.
Tools you’ll need
- sheet pan
- large pot
- large skillet
- mixing bowl
- spoon
- knife or pastry cutter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
