Tortelli di Zucca — Butternut Pasta with Sage
Buttery roasted butternut ravioli with crispy sage and Parmigiano — restaurant-worthy in 25 minutes using wonton wrappers as a shortcut. Golden, nutty, one-pan finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Mix roasted butternut squash, 1/4 cup Parmigiano, salt, pepper, and nutmeg in a bowl until combined.
Step 2
Place 1 teaspoon filling in center of each wonton wrapper, wet edges with water, fold into half-moon, then press corners together.
Step 3
Bring a large pot of salted water to a boil; cook tortelli in batches until they float and then 2 minutes more, ~4 minutes total.
Step 4
While tortelli cook, melt butter in a large skillet over medium heat; add sage leaves and cook until edges curl and butter foams, ~3 minutes.
Step 5
Lift cooked tortelli from water with a slotted spoon and transfer directly into the sage butter; gently toss to coat.
Step 6
Divide onto plates, scatter remaining Parmigiano over top, and serve immediately while butter still sizzles.
Tools you’ll need
- large mixing bowl
- large pot
- large skillet (12-inch)
- slotted spoon
- microplane or fine grater
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