Butternut Squash Tortellacci Recipe
Rich but delicate butternut squash tortellacci tossed in a flavorful brown butter sauce with a sprinkling of amaretto dust on top.
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Ingredients
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Tortellacci Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender. Scoop out the flesh and mash it in a bowl. Mix in ricotta, Parmesan, nutmeg, and salt until smooth.
- 3
Assemble the Tortellacci
Roll out the dough on a floured surface to about 1/16-inch thick. Cut into squares (about 3x3 inches). Place a teaspoon of filling in the center of each square. Fold the square into a triangle and seal the edges. Bring the two points of the triangle together and pinch to form a tortellaccio.
- 4
Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
- 5
Make the Brown Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma. Add salt and amaretto liqueur, stir to combine.
- 6
Combine
Add the cooked tortellacci to the brown butter sauce. Toss gently to coat the pasta. Serve immediately, garnished with additional Parmesan cheese if desired and a sprinkle of amaretto dust.