BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A
I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!
Provided by Jazmina
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
- To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
- To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
- To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
- Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.
Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9
TORTELLINI WITH FRESH SAGE BUTTER
Provided by Rozanne Gold
Categories Pasta Quick & Easy Fall Sage
Yield Serves 4
Number Of Ingredients 3
Steps:
- Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.
- Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.
- Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
- Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.
CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE
This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.
Provided by CIndytc
Categories Vegetable
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
- Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
- Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
- Off heat, finish with lemon juice, parsley, and pepper.
Nutrition Facts : Calories 192.2, Fat 17.8, SaturatedFat 9.6, Cholesterol 38.2, Sodium 4.5, Carbohydrate 7.9, Fiber 1.1, Sugar 2.4, Protein 0.7
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
TORTELLINI WITH SAGE BROWN BUTTER
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook 1 pound cheese tortellini (fresh or frozen), according to package instructions; drain.
- Meanwhile, in a small skillet over medium heat, melt 2 tablespoons butter until light brown in color, with a nutty smell, 1 to 2 minutes.
- Remove pan from heat. Add 16 fresh sage leaves, thinly sliced; fry (off heat) until crispy, about 1 minute.
- Gently toss tortellini with brown-butter mixture. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 200 g, Fat 6 g, Fiber 1 g, Protein 7 g
BUTTERNUT SQUASH TORTELLINI WITH BUTTER SAGE SAUCE RECIPE - (4.2/5)
Provided by cookism
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 180C. Cut butternut squash into half and remove the seeds. Alternatively, you can peel and cut it into cubes. Do not discard the seeds. Reserve them to make some really tasty roasted pumpkin seeds! Place butternut squash on a baking tray lined with parchment paper. Season with a generous pinch of salt and black pepper. Drizzle 2 tbsp of olive oil over it. 2. Place garlic cloves on a sheet of aluminium foil. Season with salt, pepper and a drizzle of olive oil. Fold into a parcel and roast together with the butternut squash and garlic for 30 minutes until soft. If the butternut squash needs more time to cook, remove garlic parcel from the oven first and leave it aside to cool. 3. While the butternut squash is roasting, make the pasta dough. Mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 4. Knead the dough by pulling the dough away from you and rolling it back. Repeat until the flour is absorbed into the dough. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form the dough into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 5. When the butternut squash is ready, scoop the flesh out and mash it further with a fork. Upwrap garlic parcel and remove the skin. The roasted garlic should be soft and slightly browned. Lightly mash it as well. 6. Combine and mix butternut squash mash, roasted garlic, ricotta cheese, crushed amaretti biscuits, grated nutmeg, Dijion mustard, grated Parmigiano Reggiano, a splash of olive oil, salt and pepper to taste. 7. Divide rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten 1 section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. The dough thickness for this recipe is No. 7 on our Ampia 150. Lay the pasta sheet on a dusted workspace and cut out circles with an 8cm cutter. 8. Place 1 tsp of the filling on the middle of each disc. We used two ways to fold our tortellini. The first way is to fold the pasta disc into half, sealing the sides with a little water as you do so. Wet the back of the right edge and bring it inwards, meeting the other side. Another method is to begin with the above steps, but this time combining the two edges around your index fingers, forming a 'ring'. Play around and have fun deciding which method you prefer! 9. To cook the tortellini, season water with salt (every litre of water with 1 tsp of salt) and add them into a good simmer. Cook for about 2 minutes or until the pasta dough is cooked. Transfer the tortellini onto a warm plate. 10. Finally, make a quick brown butter sage sauce. Add butter, pine nuts, sage leaves and a pinch of black pepper in a pan over medium heat. Cook till butter is brown and bubbling, sage leaves are crisp and pine nuts are golden. Drizzle sauce over tortellini and garnish with Parmigiano Reggiano shavings. Ready to dig in! Visit cookism.tumblr.com for step-by-step pictorial recipe!
TORTELLINI WITH BUTTERNUT SQUASH, MUSHROOMS, GRUYERE, AND OPTIONAL SAUSAGE
This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
- Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
- While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
- Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
- Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
- Pass the remaining cheese at the table for sprinkling over individual servings.
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE
Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.
Provided by Brian Genest
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
- Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
- Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
- While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
- If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
- On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
- In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
- While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
- Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g
More about "butternut squash tortellini with brown butter recipes"
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE : …
From cookingchanneltv.com
Cuisine ItalianCategory Main-DishServings 4-6Total Time 1 hr 10 mins
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, Lunch, StartersServings 4
23 BEST TORTELLINI RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
BEST BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE …
From foodnetwork.ca
2.4/5 (48)Total Time 1 hr 10 minsServings 4-6
BUTTERNUT SQUASH TORTELLINI RECIPE BY SECRETS OF THE BEST CHEFS …
From thedailymeal.com
ONE PAN CREAMY TORTELLINI WITH BUTTERNUT SQUASH KALE AND BACON
From cookingclassy.com
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS
From juliasalbum.com
TORTELLINI WITH BROWN BUTTER, GARLIC & BASIL | CARRIE'S EXPERIMENTAL ...
From carriesexperimentalkitchen.com
BEST TASTY TWISTS ON TORTELLINI RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
DINNER TONIGHT: TORTELLINI WITH BROWN BUTTER AND SAGE RECIPE
From seriouseats.com
BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE (VISIT SITE!)
From en.petitchef.com
SAGE BUTTERNUT SQUASH WITH CHEESE TORTELLINI RECIPE - GREATIST
From greatist.com
GIADA'S BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE
From undomestickitchen.blogspot.com
BROWN BUTTER TORTELLINI WITH ROASTED SQUASH | OLIVE
From oliveandmango.com
BUTTERNUT SQUASH TORTELLINI RECIPE WITH DAIRY-FREE SAGE BROWN BUTTER
From godairyfree.org
BROWN BUTTER RAVIOLI WITH BUTTERNUT SQUASH - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CREAMY TORTELLINI BUTTERNUT SQUASH SOUP - OH SWEET BASIL
From ohsweetbasil.com
TORTELLINI WITH BROWN BUTTER AND SAGE RECIPE | BON APPéTIT
From bonappetit.com
TORTELLINI WITH BUTTERNUT SQUASH, MUSHROOMS, AND FONTINA RECIPE
From realsimple.com
BUTTERNUT SQUASH TORTELLINI - ELDA'S KITCHEN
From eldaskitchen.com
BUTTERNUT SQUASH AND SPINACH TORTELLINI - JULIA'S ALBUM
From juliasalbum.com
BROWNED BUTTER TORTELLINI | GIADZY
From giadzy.com
TORTELLINI WITH CREAMY BUTTERNUT SQUASH RECIPE - LAURA IN THE …
From laurainthekitchen.com
TORTELLINI WITH BROWN BUTTER, SAGE, HAZELNUTS & ROAST PUMPKIN
From donalskehan.com
BARILLA® CHEESE & SPINACH TORTELLINI WITH BUTTERNUT SQUASH, SAGE ...
From barilla.com
TORTELLINI WITH BALSAMIC BROWN BUTTER RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
TORTELLINI RECIPE: 15-MINUTE GARLIC BUTTER TORTELLINI - MADE IT. ATE IT ...
From madeitateitlovedit.com
BUTTERNUT SQUASH TORTELLINI BAKE - REAL FOOD BY DAD
From realfoodbydad.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EASY BROWN BUTTER SAGE SAUCE: 3 INGREDIENTS = PURE BLISS
From lakesidetable.com
FALL BUTTERNUT SQUASH TORTELLINI - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
HOMEMADE BUTTERNUT SQUASH RAVIOLI RECIPE - SELF PROCLAIMED …
From selfproclaimedfoodie.com
BALSAMIC BROWN BUTTER TORTELLINI WITH SPINACH AND HAZELNUTS
From purewow.com
TORTELLINI AND BUTTERNUT SQUASH | KITCHENGETAWAY.COM
From kitchengetaway.com
EASY BROWN BUTTER SPINACH TORTELLINI {ONE POT!} - EASY FAMILY …
From easyfamilyrecipes.com
HEARTY TORTELLINI SOUP WITH SPINACH AND BUTTERNUT SQUASH
From chabad.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love