Butternut Tortelli in Tomato Sauce
Tender pasta pillows filled with roasted squash, nutmeg, and cheese, finished in warm tomato sauce and brown butter. Restaurant-quality comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Toss squash with salt, pepper, and 1 tbsp olive oil. Spread on a sheet pan and roast at 400°F until tender and golden, 12 minutes.
Step 2
Mix roasted squash with ricotta, Parmesan, a pinch of nutmeg, salt, and pepper until well combined.
Step 3
Lay out pasta sheets. Spoon filling onto one half of each sheet, leaving a 0.5-inch border all around.
Step 4
Fold pasta sheets in half and press edges firmly to seal. Trim into squares or rounds with a knife or pastry cutter.
Step 5
Bring a large pot of salted water to a boil. Add tortelli and cook until they float plus 1 minute more, ~3 minutes total.
Step 6
Warm tomato sauce in a skillet over medium heat. Stir in butter and sage until fragrant, ~1 minute.
Step 7
Drain tortelli gently and add to sauce. Toss to coat. Serve immediately with extra Parmesan.
Tools you’ll need
- sheet pan
- large pot
- large skillet
- mixing bowl
- spoon
- knife or pastry cutter
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