TORTELLI OF BUTTERNUT SQUASH WITH BROWN BUTTER
Provided by Food Network
Time 2h10m
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat and add the butternut squash. Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes. Add the water to cover and cook until the squash is tender, about 20 minutes. Drain. Transfer the squash to a food processor fitted with a metal blade. Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth. Flour a large cutting board or work surface. Place 2 cups of the flour and the salt on the board and make a wide well in it. Place the eggs and egg yolks in the well. With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the four is absorbed. If necessary, add up to 1/2 cup of the remaining flour. Divide the dough into 2 pieces. Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares. Place 1 heaping tablespoon of the filling on one corner of each square. Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina. Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes. Add the sage, salt and pepper. Bring a large pot of water, salted if desired, to a boil over high heat. Add the tortelli and cook until they are tender, about 3 minutes. Toss with the brown butter and Parmesan and serve immediately.
BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A
I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!
Provided by Jazmina
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- 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.
- 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.
- 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.).
- To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
- 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.
- Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- 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 Wine glaze.
Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE
This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.
Provided by Ali Slagle
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
- On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
- After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
- Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.
CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE
This is a great recipe I tried in Cuisine At Home...Very fall like recipe...Wonderful taste and color presentation. If you like squash you will like this recipe.
Provided by CIndytc
Categories Vegetable
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
- Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
- Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
- Off heat, finish with lemon juice, parsley, and pepper.
Nutrition Facts : Calories 192.2, Fat 17.8, SaturatedFat 9.6, Cholesterol 38.2, Sodium 4.5, Carbohydrate 7.9, Fiber 1.1, Sugar 2.4, Protein 0.7
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- For the Tortellini Preheat the oven to 375 degrees. On a foil-lined baking sheet, toss together the butternut squash, 2 tablespoons 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 and cook the shallots and garlic until lightly golden, about 3 minutes.
- 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 generously with salt and pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
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- Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton skins, be careful to dry the work surface. This will help keep the tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. Place the baking sheet in the freezer to freeze the 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 salted boiling water for 4 minutes!)
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