Tortellini with sweet pumpkin filling and brown butter sauce

Ingredients:

Tortellini with pumpkin

• 1 package wonton dough
• 1 butternut squash, about 2 lbs (0.9 kg), diced (about 3 cups)
• 2 tbsp olive oil, plus an additional 2 tbsp
• 1.5 tsp Provencal herbs
• 1/2 teaspoon coarse salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 2 large shallots, chopped (about 1/2 cup)
• 2 cloves garlic, chopped
• 1 tbsp. whole milk ricotta
• 1/4 tsp ground nutmeg
• 4 small ones almond cookies, chopped (about 1/3 cup)

Brown Butter Sauce

• 165 g butter
• 2 tablespoons fresh torn sage leaves
• 1/2 cup toasted walnuts, chopped
• 1/2 cup dried cranberries or chopped dried cherries, or a mixture of both
• 1/4 teaspoon coarse salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 1/3 tbsp. grated parmesan

Preparation:

1. To make the tortellini fillingPreheat oven to 190°C. On a foil-lined baking sheet, toss the pumpkin with 2 tablespoons of olive oil, herbes de Provence, salt, and pepper. Bake in the oven until tender and golden brown (about 25 minutes).
2. Meanwhile, heat olive oil in a small skillet over medium heat. Sauté the shallots and garlic until light golden brown (about 3 minutes).
3. In a food processor, combine the shallots from the pan with the ricotta and pumpkin. Pulse a few times to combine. Add the crushed biscuits, nutmeg, and season with salt and ground black pepper. Pulse until smooth. This tortellini filling can be made a day ahead of serving.
4. To make tortelliniLine 6 wonton wrappers with dough, leaving the others inside the wrapper or under a lightly dampened paper towel. Place 1 tablespoon of pumpkin mixture in the center of each wrapper. Dip a pastry brush in a small amount of water and moisten the edges of the dough. Gently fold the square wrapper into a triangle, ensuring the edges are tightly sealed and there are no air bubbles.
5. Wet the two corners adjacent to the longest side of the triangle and gently press them together to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Make sure the work surface is dry before adding the next 6 sheets of dough. This will prevent the tortellini from sticking to the baking sheet. Continue until you run out of pumpkin filling. You should have approximately 36 tortellini. You can form them ahead of time, freeze them on a baking sheet, transfer them to a tightly sealed plastic bag or container, and store for up to six months. To prepare, simply drop the frozen pieces into salted boiling water and cook for 4 minutes..
6. To prepare the sauce and serve the dishBring a large saucepan of salted water to a boil. Meanwhile, melt the butter in a large, heavy-bottomed skillet over medium heat.
   
   Add the sage, walnuts, and cranberries and cook until the butter begins to brown, about 3 minutes. Turn off the heat and season with salt and pepper. Stir.
7. Then carefully place the tortellini in the boiling water and stir gently. They're ready when they float to the surface (about 3 minutes). Using a slotted spoon, carefully transfer the tortellini to a serving platter that serves 4. Drizzle with brown butter sauce, sprinkle with Parmesan, and serve.
   
   Recipe Ravioli made from wonton dough with pumpkin filling.