Squash Tortelloni

Difficulty:
1/5

Ease of preparation rating: Medium

Yield: 4 servings

 

Ingredients:

1 large butternut squash

2 tablespoons (30ml) olive oil

2 cups (480ml) freshly grated Parmesan cheese, extra to serve

2 eggs, lightly beaten

Bread crumbs, as needed

Fresh pasta dough

½ cup (120ml) butter

8 fresh sage leaves

Salt and pepper to taste

8 amaretti cookies.

 

Method:

Preheat oven to 350oF (180oC).

Place butternut squash on roasting pan and drizzle with olive oil. Cover with aluminum foil and bake until very soft.

When cooked, scoop squash meat into bowl and combine with Parmesan, eggs, salt and pepper.

Stir in bread crumbs until mix is firm.

Roll out pasta dough and cut squares using a 3-inch cookie cutter.

Spoon a small amount of butternut squash mixture in the center of each round, fold in half and press edges together.

In a large pot of salted, boiling water, cook tortellini for 10 minutes.

While tortellini are cooking, melt butter in skillet.

Add sage to melted butter and cook for a 3-4 minutes.

Drain cooked tortellini and served sprinkled with sage butter and grate Parmesan.

Garnish with crushed amaretti cookies.