When asked what my favorite thing to make in the kitchen is, I would often struggle and just resort to the general category of pasta. However, I am hear to report that I has no changed and these butternut squash tortellini with sage brown butter have taken the throne.
And there are a few reasons why:
- Homemade pasta is undeniably impressive, but also simple to make. With a bit of patience and literally just flour and egg you can make the most extraordinary homemade pasta.
- Roasted butternut squash will always be one of my favorite flavors ever. It’s naturally sweet and nutty, and when mixed with a few other ingredients it makes for the BEST filling, especially in the fall (but I’d argue all year round.)
- Tortellini!!! This is my favorite homemade pasta to make because it is beautiful and simple (doesn’t even require any equipment…bc you can technically just hand roll the sheets.) It takes a little bit of practice to get the shape down right, but once you do you’ll be gliding through it. Just watch out that you don’t over stuff them!
- Finally, the brown butter sage sauce. A classic paring to this dish and for a reason. It is the perfect nutty addition needed to balance out all of the flavors already present here.
Here’s how to make it:
Butternut Squash Tortellini with Brown Butter Sage
My all time favorite dish to make!!
Ingredients
Pasta Dough
- 150 grams all purpose flour
- 25 grams semolina rimacinata flour
- 100 (or 2 large) grams eggs
Filling
- 1 small sized butternut squash halved
- 2 tbsp amaretti di saronno cookies crushed
- 1 tsp mostarda optional
- 1/2 cup parmgiano cheese grated
- pinch nutmeg grated
Sauce
- 8 tbsp butter, divided
- 8 leaves Fresh Sage
- Amaretti cookies crushed
- Parmigiano cheese
Instructions
- Preheat the oven to 350 degree. Halve the butternut squash, and season it with salt, pepper and olive oil. Lay it cut side down on a sheet tray and bake until soft and tender, about 40 minutes.
- In the meantime, make the pasta dough. In a bowl weigh out and combine the two flours. Pour onto a clean surface (or keep it in the bowl), then make a well in the center with your fist. Add the eggs and then using a fork, beat the eggs until well mixed. Slowly incorporate the egg into the flour until the it becomes to thick to whisk. Use your hands to incorporate the remaining loose flour by folding and pressing it into the center of the well with a bench scraper or your fingers. Continue to knead the dough for about 10 minutes until it is smooth, firm (pliable but not soft) and bounces back from a light touch. Wrap it tightly In plastic and place In the fridge for at least 30 minutes.
- Once the squash comes out of the oven, allow it to cool down before scooping out the flesh and adding it to a food processor. Add in the amaretti, mostarda, parmigiano, nutmeg and salt and pepper to taste. Blend until smooth, taste it and adjust flavors accordingly. Transfer the mixture to a piping bag or a ziplock bag with the corner trimmed.
- Pull the pasta dough from the fridge. If you have a pasta maker, set it up (I use an Atlas one). Cut the ball in four, take one piece (wrap up the rest) and begin working on sheeting the pasta dough until you reach setting 7/8. You want it thin enough for you to see your hand through it but thick enough not to rip.
- Cut the pasta into 2 inch squares. Pipe filling into the center (about the size of a quarter), and then brush all four sides with water. Bring one corner on a diagonal to meet the other side and form a sealed triangle. Then use your thumb to curve the long part of the triangle up and bring the two ends together. Make sure the edges are all well sealed. Add to a semolina dusted sheet tray while you make the rest.
- Bring a pot of water to a boil. Once boiling, salt it well and then toss in the pasta. Cook until the pasta floats to the top and it cooked through at the thickest part, about 3 minutes.
- In a small pan, add 4 tbsp of butter over medium heat. Allow to fully melt then begin to bubble. Watch carefully until a golden butter is achieved. Toss in the sage leaves, fry until crispy then remove the sage onto a plate and turn off heat.
- In a large pan over medium heat, add in a ladle of pasta water. Then add the remaining 4 tbsp of cold butter cut into cubes. Swirl the pan around and mix with a spoon until an emulsion forms. When the pasta is ready, toss into the pan and coat well.
- To serve: add the tortellini into the plate, add a spoonful of brown butter to each serving, garnish with crispy sage, crushed cookies and parmigiano cheese.
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