Butternut Squash Tortellini in Sage Brown Butter Sauce

My all-time favorite dish to make!

Pasta Dough

• 150 grams all-purpose flour
• 25 grams semolina (rimacinata) flour
• 100 grams eggs (about 2 large)

Filling

• 1 small butternut squash, halved
• 2 tbsp amaretti di Saronno cookies, crushed
• 1 tsp mostarda (optional)
• 1/2 cup Parmigiano, grated
• Pinch of grated nutmeg
• Salt and pepper to taste

Sauce

• 8 tbsp butter, divided
• 8 fresh sage leaves
• Additional crushed amaretti for garnish
• Extra Parmigiano for serving

• Preheat the oven to 350°F (175°C). Halve the butternut squash, brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 40 minutes.
• While the squash roasts, make the pasta dough. Combine the two flours on a clean surface or in a bowl and make a well in the center. Add the eggs and beat them with a fork, gradually incorporating flour until the mixture is too thick to whisk. Use your hands to fold and press remaining flour into the dough. Knead about 10 minutes until smooth and firm but pliable. Wrap tightly in plastic and chill for at least 30 minutes.
• When the squash is cool enough to handle, scoop out the flesh into a food processor. Add the crushed amaretti, mostarda (if using), grated Parmigiano, nutmeg, and salt and pepper. Process until smooth. Taste and adjust seasoning. Transfer the filling to a piping bag or a zip-top bag with the corner trimmed.
• Divide the pasta dough into four pieces. If using a pasta machine, sheet each piece to a thin setting (around 7 or 8 on most machines) — thin enough to see your hand through but thick enough not to tear. Cut into roughly 2-inch squares.
• Pipe a small amount of filling (about the size of a quarter) into the center of each square. Brush the edges with water, fold one corner over to form a triangle, press to seal, then curve the long edge and pinch the ends together to form tortellini. Ensure edges are well sealed. Dust a sheet tray with semolina and set finished tortellini on it while you finish the rest.
• Bring a large pot of salted water to a boil. Cook the tortellini until they float and are cooked through at the thickest point, about 3 minutes. Reserve a ladle of pasta water before draining.
• For the brown butter and crispy sage: In a small pan over medium heat, melt 4 tbsp of butter and let it bubble, watching until it turns golden and smells nutty. Add the sage leaves and fry until crisp; remove the sage and set aside. Turn off heat.
• In a large pan over medium heat, add a ladle of reserved pasta water and the remaining 4 tbsp of cold butter cut into cubes. Swirl until an emulsion forms. Add the cooked tortellini and toss gently to coat.
• To serve: plate the tortellini, spoon a little brown butter over each portion, and garnish with crispy sage, crushed amaretti, and grated Parmigiano.

Calories: 581 kcal,
Carbohydrates: 62 g,
Protein: 14 g,
Fat: 32 g