Oh, the magic of autumn! There’s just something about those cozy fall flavors that makes you want to curl up with a big bowl of pasta, right? And trust me, if you’re looking for the *ultimate* autumn comfort food, you HAVE to try this squash & brown butter tortelli recipe.
Seriously, this isn’t just any pasta dish. It’s like a warm hug in a bowl! I first had something similar years ago while backpacking through Italy (ah, memories!). This little trattoria in Bologna… anyway, I’ve been playing around with the recipe ever since, trying to capture that same deliciousness. And I think I’ve finally nailed it!
As someone who’s spent years experimenting in the kitchen – from pop-up dinners to sharing my love for food stories – I can tell you that using seasonal ingredients is where it’s at. So, this squash and brown butter tortelli? It’s *the* perfect way to celebrate everything fall has to offer. I think you’re going to love it!
Why You’ll Love This Squash & Brown Butter Tortelli
Okay, so why should you make *this* tortelli recipe? Let me tell you, it’s not just ’cause I say so! Here’s the deal:
- Super easy to make (seriously!).
- The flavor? Out of this world!
- All those amazing fall ingredients.
- Looks super impressive (show-off time!).
- Totally vegetarian-friendly.
- You can even make it ahead of time!
Quick and Easy Squash & Brown Butter Tortelli
Listen, I know we’re all busy. That’s why this recipe uses wonton wrappers! It’s my little secret weapon. You get that amazing homemade tortelli vibe without spending *hours* making pasta from scratch. Weeknight meal? Sorted!
Rich and Flavorful Squash & Brown Butter Tortelli
Oh my goodness, the flavor combo! Sweet, creamy squash meets nutty, browned butter. Then you add that aromatic sage? Wow! It’s this whole symphony of tastes that just screams “autumn.” Trust me, your taste buds will thank you, promise!
Ingredients for Squash & Brown Butter Tortelli
Alright, let’s talk ingredients! This list might *look* long, but don’t worry, it’s mostly pantry staples. And trust me, each one plays a part in making this tortelli absolutely divine. Here’s what you’ll need:
- 1 pound butternut squash, peeled and cubed. (Yep, gotta get that squash!)
- 1/2 cup ricotta cheese. (Adds the creamy factor we all crave.)
- 1/4 cup grated Parmesan cheese. (The good stuff, please!)
- 1/4 teaspoon nutmeg. (Just a pinch for that warm, cozy feel.)
- Salt and pepper to taste. (Seasoning is KEY, my friends!)
- 1 package wonton wrappers. (Our shortcut to pasta perfection!)
- 1/2 cup unsalted butter. (Goes brown, smells amazing!)
- 1/4 cup fresh sage leaves, chopped. (Fresh is best here, trust me!)
- 1/4 cup toasted hazelnuts, chopped. (Adds a little nutty crunch!)
- Grated Parmesan cheese, for serving. (Because you can *never* have too much Parmesan!)
How to Make Squash & Brown Butter Tortelli: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, I’ll walk you through every step. Just follow along, and you’ll be enjoying these little gems in no time. Promise!
Preparing the Squash Filling for Tortelli
First, you’ll want to preheat your oven to 400°F (200°C). Toss those squash cubes on a baking sheet and roast them for about 20-25 minutes, or until they’re nice and tender. You should be able to easily pierce them with a fork. Then, mash the squash with a fork (or a potato masher if you’re fancy!). Mix in the ricotta, Parmesan, nutmeg, salt, and pepper. Taste it – does it need more salt? Go for it! This is *your* filling!
Assembling the Squash & Brown Butter Tortelli
Lay out your wonton wrappers. Place a small spoonful (about a teaspoon) of the squash mixture in the center of each wrapper. Now, brush the edges with water. This is important – it’s the glue that holds everything together! Fold the wrapper over to form a triangle or a square – whatever you like! Press the edges firmly to seal. Make sure there are no air pockets! We don’t want any filling escaping during cooking!
Making the Sage Brown Butter Sauce for Tortelli
This is my *favorite* part! Melt the butter in a saucepan over medium heat. Now, watch it carefully! It will start to foam, then turn a beautiful golden brown. You’ll smell this amazing nutty aroma – that’s how you know it’s ready! Toss in the sage leaves and cook for about a minute, until they’re crispy and fragrant. Careful, it splatters a little! Remove from the heat.
Cooking and Serving the Squash & Brown Butter Tortelli
Bring a pot of salted water to a boil. Gently drop in the tortelli and cook for about 3-5 minutes, or until they float to the surface. That means they’re done! Drain the tortelli and toss them with that glorious brown butter sauce. Sprinkle with toasted hazelnuts and grated Parmesan cheese. And… EAT! Seriously, dig in. You deserve it!
Tips for Perfect Squash & Brown Butter Tortelli
Okay, wanna take your tortelli game to the *next* level? Of course, you do! Here are a few little tricks I’ve learned along the way to make sure yours are absolutely perfect:
- **Don’t overcook that squash!** Mushy squash = mushy filling. Aim for tender, not falling apart.
- **Seal those wonton wrappers TIGHT!** Water is your friend. Press firmly. No escapees allowed!
- **Watch that butter like a HAWK!** Brown butter goes from “perfectly nutty” to “burnt and sad” in, like, seconds. Seriously, don’t walk away!
- **Toast those hazelnuts!** It brings out so much flavor. A quick toss in a dry pan does the trick.
- **Taste as you go!** Adjust the seasoning in the squash filling to *your* liking. It’s all about what *you* love!
Ingredient Notes and Substitutions for Squash & Brown Butter Tortelli
So, you’re staring at the ingredient list and thinking, “Hmm, can I swap this for that?” Totally get it! Here are a few notes and substitutions to help you customize this squash & brown butter tortelli and make it *your* own:
- **Butternut squash:** Not a fan? No problem! Pumpkin or sweet potato work *amazingly* well here. Just roast them the same way!
- **Ricotta cheese:** If you’re feeling adventurous, try mascarpone for an even richer filling. Or, for a tangier twist, a little goat cheese is surprisingly delicious!
- **Fresh sage:** Dried sage will work in a pinch (use about 1 teaspoon), but honestly, fresh sage is where it’s at! That aroma is just… wow!
- **Hazelnuts:** Walnuts or pecans are great alternatives if you don’t have hazelnuts on hand. Just be sure to toast them for extra flavor!
- **Wonton wrappers:** Okay, this one’s a little trickier. If you’re feeling ambitious, you *can* make your own pasta dough. But honestly? The wonton wrappers are so easy!
FAQ About Squash & Brown Butter Tortelli
Got questions about making these amazing squash & brown butter tortelli? Don’t worry, I’ve got answers! Here are a few of the most common things folks ask me:
Can I use pre-made pasta dough for Squash & Brown Butter Tortelli?
Absolutely! If you’re feeling ambitious, go for it! Just roll out the dough thinly and cut out squares (or circles!). Then, follow the assembly instructions just like you would with the wonton wrappers. Easy peasy!
How do I store leftover Squash & Brown Butter Tortelli?
Leftovers? If you have any (they’re usually gone in minutes at my house!), store them in an airtight container in the fridge. They’ll keep for about 2-3 days. Reheat gently in a pan with a little extra butter or olive oil. Yum!
Storing and Reheating Your Squash & Brown Butter Tortelli
Okay, so you’ve got leftovers (lucky you!). To keep those little squash & brown butter tortelli tasting their best, pop them in an airtight container and stash ’em in the fridge. They’ll be good for about 2-3 days, tops. When you’re ready to dive back in, gently reheat them in a pan with a little extra butter or olive oil. Trust me, that keeps them from drying out. Avoid the microwave if you can – it can make them a bit…sad.
Nutritional Information for Squash & Brown Butter Tortelli
Alright, let’s talk numbers! Now, keep in mind, this is just a rough estimate, okay? The exact nutritional info for this squash & brown butter tortelli will depend on the specific ingredients you use (brands vary, you know?) and your portion sizes. So, take this with a grain of (sea) salt!
Try This Delicious Squash & Brown Butter Tortelli Recipe Today!
Okay, so what are you waiting for?! Seriously, get in the kitchen and give this squash & brown butter tortelli recipe a try! I promise you won’t regret it. And hey, when you do, come back and leave a comment! Let me know what you think, and don’t forget to rate the recipe! Oh, and if you snap a pic, share it on social media and tag me! I can’t wait to see your creations!
Print
Devastating Squash & Brown Butter Tortelli, in Just 1 Hour
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy homemade squash and brown butter tortelli. This pasta dish features a creamy squash filling and a rich sage brown butter sauce.
Ingredients
- 1 pound butternut squash, peeled and cubed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers
- 1/2 cup butter
- 1/4 cup fresh sage leaves
- 1/4 cup toasted hazelnuts, chopped
- Grated Parmesan cheese, for serving
Instructions
- Roast the squash until tender.
- Mash the squash and combine it with ricotta, Parmesan, nutmeg, salt, and pepper.
- Place a spoonful of the squash mixture in the center of a wonton wrapper.
- Brush the edges with water and fold the wrapper over to form a triangle or square. Press the edges to seal.
- Melt the butter in a saucepan over medium heat. Cook until the butter turns brown and smells nutty. Add the sage leaves and cook for another minute.
- Cook the tortelli in boiling water for 3-5 minutes, or until they float to the surface.
- Serve the tortelli with the brown butter sauce, toasted hazelnuts, and grated Parmesan cheese.
Notes
- You can use pre-made pasta dough instead of wonton wrappers.
- For a richer flavor, add a splash of heavy cream to the brown butter sauce.
- Store leftover tortelli in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
