Butternut Squash Tortellini with a Brown Butter Sage Sauce and a
Dive into the cozy, comforting flavors of fall with this exquisite Butternut Squash Tortellini with Brown Butter Sage Sauce, a homemade pasta dish that’s as satisfying to prepare as it is to eat. Tender, hand-rolled tortellini are filled with a creamy, nutmeg-kissed butternut squash and ricotta filling, then tossed in a luxurious golden-brown butter sauce infused with crispy sage leaves. This recipe highlights fresh, wholesome ingredients and timeless Italian techniques, like kneading pasta dough from scratch and roasting squash to enhance its natural sweetness. Perfect for an indulgent dinner or a special occasion, this vibrant dish is finished with a sprinkle of Parmesan cheese for a gourmet touch. With each bite, you’ll savor the balance of nutty, savory, and velvety flavors, making this a must-try recipe for any pasta lover.
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Ingredients
- 1 medium (about 2 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Ricotta cheese
- 0.5 cups Grated Parmesan cheese
- 0.25 teaspoons Nutmeg (freshly grated, optional)
- 2 cups Flour
- 3 large Eggs
- 8 tablespoons Butter
- 10 whole Fresh sage leaves
- 2 tablespoons Water
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Roast the squash in the oven for 40-50 minutes, or until soft and fork-tender. Allow to cool slightly.
Step 4
Scoop the roasted squash flesh into a bowl and mash until smooth. Stir in the ricotta cheese, Parmesan cheese, nutmeg (if using), and the remaining salt and pepper. Mix until fully combined. Set the filling aside.
Step 5
To make the pasta dough, place the flour on a clean surface and make a well in the center. Crack the eggs into the well and beat them lightly with a fork.
Step 6
Gradually mix the flour into the eggs using the fork, then knead the mixture with your hands for about 8-10 minutes until a smooth dough forms. Wrap the dough in plastic wrap and let rest for 20-30 minutes.
Step 7
Roll out the pasta dough into thin sheets using a pasta roller or rolling pin. Cut the sheets into 3-inch squares or circles.
Step 8
Place a teaspoon of the butternut squash filling in the center of each square or circle. Brush the edges with a bit of water to help seal, then fold the pasta over the filling into a triangle or half-moon shape. Press the edges firmly to seal. Bring the two corners together and pinch them to form a tortellini shape.
Step 9
Bring a large pot of salted water to a boil.
Step 10
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Be careful not to let it burn. Remove from heat.
Step 11
Cook the tortellini in boiling water for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer directly to the skillet with the brown butter sage sauce.
Step 12
Toss the tortellini gently in the sauce to coat. Serve immediately with extra grated Parmesan cheese if desired.
Nutrition Facts
| Serving size | (735.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2528.6 |
| Total Fat 162.3g | 0% |
| Saturated Fat 76.7g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 936.6mg | 0% |
| Sodium 3971.5mg | 0% |
| Total Carbohydrate 194.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 2.0g | |
| Protein 75.1g | 0% |
| Vitamin D 140.9IU | 0% |
| Calcium 1127.3mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 666.8mg | 0% |
Source of Calories