Butternut Squash Tortellini with Brown Butter Sauce (Giada De Laurentiis) Recipe

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Butternut Squash Tortellini with Brown Butter Sauce (Giada De Laurentiis)
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Ingredients
18
Count
Nutrition
725
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
  2. In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
  3. To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
  4. To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
  5. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
  6. Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 725.36 Kcal (3037 kJ)
Calories from fat 557.57 Kcal
% Daily Value*
Total Fat 61.95g 95%
Cholesterol 130.31mg 43%
Sodium 601.88mg 25%
Potassium 435.41mg 9%
Total Carbs 31.57g 11%
Sugars 16.37g 65%
Dietary Fiber 4.43g 18%
Protein 16.84g 34%
Vitamin C 6.8mg 11%
Vitamin A 0.4mg 14%
Iron 1.6mg 9%
Calcium 273mg 27%
Amount Per 100 g
Calories 288.18 Kcal (1207 kJ)
Calories from fat 221.52 Kcal
% Daily Value*
Total Fat 24.61g 95%
Cholesterol 51.77mg 43%
Sodium 239.12mg 25%
Potassium 172.99mg 9%
Total Carbs 12.54g 11%
Sugars 6.5g 65%
Dietary Fiber 1.76g 18%
Protein 6.69g 34%
Vitamin C 2.7mg 11%
Vitamin A 0.2mg 14%
Iron 0.6mg 9%
Calcium 108.5mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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