1 butternut squash roasted
1/4 cup cream cheese
1/4 cup parmesan cheese
1 tablespoon balsamic vinegar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp dried sage or 5-6 leaves fresh sage rough chopped
salt and pepper to taste
2 lbs Fresh Pasta Dough
Brown Butter Sage Sauce
1 tablespoon butter per serving of pasta
2 fresh sage leaves, chiffonade
To make the filling:
Preheat oven to 425. Cut squash in half, lengthwise. Scoop out seeds with spoon. Season with salt, pepper and olive oil. Roast cut side down for @40 minutes, until knife tender. Let cool. Peel off skin.
Mash in large bowl with rest of the ingredients. Taste. Adjust.
Lay fresh pasta sheet out and cut into squares. Dollop with filling and brush edges with egg wash (1 egg beaten with 1 tablespoon of water).
Don’t overfill or it will squish out the sides as you try to close it.
Close squres into a triangle. Press edges closed.
Press down the edges of the triangle and press edges together like so –
Put on a flour-dusted sheet tray. Repeat.
If you’re not feeding 4-8 people, place those you won’t use uncovered on a sheet tray in the freezer for 20 minutes. Then you can bag them up and make them whenever. They will cook in 3-4 minutes.
Boil tortellini in salted water for about 3 minutes. Taste to test doneness.
Drain and set aside while you make brown butter sauce.
Brown Butter Sauce with Sage:
Heat butter in saucepan on medium low until it begins to brown. Turn off heat. Add sage leaves. They will bubble. Once they’ve stopped add tortellini and toss (carefully).
Garnish with grated or shaved parmesan.