Butternut Squash Tortelloni with Cranberry Walnut Sauce

Name: Butternut Squash Tortelloni with Cranberry Walnut Sauce
Yield: 4 to 6 servings
Ingredients: 1 butternut squash, approximately 2 pounds, peeled and cubed (about 3 cups); 4 tablespoons extra-virgin olive oil; 1 1/2 teaspoons herbes de Provence; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 large shallots, chopped (about 1/2 cup); 2 garlic cloves, chopped; 1 cup whole-milk ricotta cheese; 4 small amaretti cookies, crushed (about 1/3 cup); 1/4 teaspoon freshly grated nutmeg; 36 small square wonton wrappers; 3/4 cup unsalted butter (1 1/2 sticks); 2 tablespoons coarsely chopped fresh sage; 1/2 cup dried cranberries, or chopped dried cherries, or a mixture of both; 1/2 cup toasted walnuts (see page 168), chopped; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1/3 cup freshly grated Parmesan cheese

January 26, 2012

This recipe has several steps, but give it a try; I think you’ll find that none of the steps is difficult, and you can prepare the recipe in stages if you like. Make the filling one day, fill and cook the tortelloni the next, or make and fill the pasta to freeze, and cook anytime you want! The autumn flavors of squash, nuts, and cranberries make this the perfect side dish for a big holiday meal, or a vegetarian alternative for the non-meat eaters at the table.

Recipe notes

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