MAIN COURSE

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.