30-Min Tortelli di Zucca with Brown Butter
Butternut squash-filled pasta parcels finished with nutty brown butter and crispy sage. Make the filling while pasta dough rests, then boil and plate—weeknight luxury in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups all-purpose flour
- 1 whole egg
- ¾ cup butternut squash, roasted and mashed
- ⅓ cup parmesan, finely grated
- ¼ tsp nutmeg, freshly grated
- 4 tbsp butter
- 8 leaves fresh sage leaves
Instructions
- 1
Mound flour on a clean counter. Make a well in the center, crack the egg into it, and whisk with a fork until you begin to draw flour from the walls.
- 2
With your hands, bring the flour into the egg, mixing until shaggy. Knead for 3 minutes until smooth and slightly elastic. Wrap and rest 10 minutes.
- 3
While dough rests, stir together squash, parmesan, nutmeg, and a pinch of salt in a small bowl until combined.
- 4
Roll dough to a thin sheet (1/16 inch). Cut 3-inch circles, place 1 tbsp squash mixture on each, fold into half-moons, and press edges to seal.
- 5
Boil salted water in a large pot. Add tortelli and cook until they float, then 2 minutes more. Lift out with a slotted spoon.
- 6
In a skillet over medium heat, melt butter with sage until foaming and golden, ~3 minutes. Add tortelli, toss gently. Serve immediately with more parmesan and black pepper.
Tools you’ll need
- cutting board
- fork
- small mixing bowl
- rolling pin or pasta machine
- 3-inch round cutter
- large pot
- slotted spoon
- 12-inch skillet
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