Tasty
Preheat ovent to 375?. On a foil-lined baking sheet toss together the squash, 2 T. oil, herbs, salt and pepper. Bake in oven until soft and golden? about 25 min. (may take more time, test @ 25) Meanwhile, heat oil in small saute pan over med heat. Cook shallots and garlic until lightly golden, about 3 min.
In food processor, combine the squash, shallot and ricotta and pulse a few times to blend. Add the breadcrumbs and sprinkle w/salt and freshly ground black pepper. Pulse until smooth. Can be made 1 day ahead.
Place 1 T. mixture in each of 36 squares, 6 squares at a time. Keep pasta moist under damp towel til used. Fold into triange .Dip a pastry brush in water and wet the edges of the pasta. Secure without air pockets. Place completed tortellini on baking sheet and cover with plastic wrap. Be careful to dry the work surface. This will keep finished from sticking. (Tortellini can be formed, frozen and tightly sealed in plastic bag or container and stored up to 6 month. To cook, toss frozen into salted boiling water and for 4 min.)
Sauce:
Melt butter in large, heavy skillet over med heat.
Add sage, walnuts and let cook until the butter starts to brown, about 3 min. Turn the heat off and season w/salt and pepper.
Stir to combine. Then, gently place the tortellini in boiling water and gently stir. When they begin to float they are done, about 3 min. Using slotted spoon, gently spoon the tortellini onto a serving platter. Tope w/brown butter sauce, sprinkle w/parmesan and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 piece (18g) | ||
Recipe Makes: 36 pieces | ||
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Calories: 69 | ||
Calories from Fat: 55 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 14.2mg | 4 % | |
Sodium 85.5mg | 3 % | |
Potassium 28.3mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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