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Homemade Roasted Butternut Squash Tortellini with Sage Brown Butter
Fresh and Flavorful Italian - Family favorites for the season

2 cups roasted butternut squash

2 cups ricotta cheese

50 rounds fresh pasta

1 stick butter

2 tablespoons fresh sage

Grated parmesan cheese

Salt and pepper

  • Add butternut squash and ricotta to a mixing bowl; stir to incorporate. Season with salt and pepper.
  • Working in batches, place pasta rounds on a clean work surface. Place a dollop of filling in the center of each.  Brush edges with water and fold into a half-moon; pinch edges, squeezing out any air, to seal.  Using your finger, moisten one end of the half-moon with water.  Bring both ends together to form the tortellini, pinching to seal.  Place on a well-floured sheet pan.
  • Bring a large pot of well salted water to a boil; cook the tortellini until tender. Drain, reserving some of the cooking liquid.
  • Melt butter in a saute pan; cook until lightly browned. Add sage; cook 30 seconds. Add tortellini; toss to coat, adding some of the cooking liquid as needed to thin the sauce.
  • Toss in parmesan; adjust seasoning.
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
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