Tortelli di Zucca — Butternut Pasta with Sage

Ingredients

• 1 cup butternut squash, roasted or pre-cooked
• ½ cup Parmigiano-Reggiano, grated
• 24 wrappers wonton wrappers or round gyoza skins
• 4 tbsp butter
• 12 leaves fresh sage leaves
• 1 pinch salt
• 1 pinch black pepper
• ⅛ tsp nutmeg, freshly grated

Instructions

1. 1

   Mix roasted butternut squash, 1/4 cup Parmigiano, salt, pepper, and nutmeg in a bowl until combined.

2. 2

   Place 1 teaspoon filling in center of each wonton wrapper, wet edges with water, fold into half-moon, then press corners together.

3. 3

   Bring a large pot of salted water to a boil; cook tortelli in batches until they float and then 2 minutes more, ~4 minutes total.

4. 4

   While tortelli cook, melt butter in a large skillet over medium heat; add sage leaves and cook until edges curl and butter foams, ~3 minutes.

5. 5

   Lift cooked tortelli from water with a slotted spoon and transfer directly into the sage butter; gently toss to coat.

6. 6

   Divide onto plates, scatter remaining Parmigiano over top, and serve immediately while butter still sizzles.

Tools you’ll need

• large mixing bowl
• large pot
• large skillet (12-inch)
• slotted spoon
• microplane or fine grater

More recipes like this

• 

  15-Min Cake Pop Bites

  15 min

• 

  15-Min Fudgy Brownies with Berries & Almonds

  15 min

• 

  Gochujang Pork Belly & Mushroom Sheet Pan

  20 min

• 

  Classic Latte with Latte Art

  5 min