Butternut, Sage and Pecan Tortellini
Ingredients
1 medium sized butternut squash (peeled, seeded and cut and diced to 1" pieces)
3 tablespoons olive oil
1 tablespoon maple syrup
1 onion chopped
2 tablespoons minced sage leaves
wonton wrappers
1/2 cup unsalted butter
Preparation
1
2
3
Transfer the squash back to a bowl and mash.
5
Add onion and saute until lightly browned (about 10 minutes).
6
Add pecans and saute about 2 minutes. Add squash and cook until heated through (1 minute) Add maple syrup.
8
Transfer the filling to a bowl and let it cool to room temp.
9
You're ready to fill your wonton wrappers.
10
Set up a work surface with a bowl of water, a pastry brush, and a flat area covered in wax or parchment paper to rest your tortellinis.
11
Place one wrapper at a time flat on your work surface and in the middle place a heaping spoonful of filling.
12
Wet the edges of the wrapper well with water and fold the wrapper in half in a triangle shape.
14
Take the two ends of the triangle and fold these together to stick.
15
Your tortellinis should look like these.
16
To cook:
17
Boil your water.
18
Salt well.
19
Drop in totellini in small batches.
20
Cook for only a minute or two (until they rise to the top).
21
22
Add your cherries and walnuts.
23
Pour over pasta.
24
Add lots of parmesan.
Tools
.
Yield:
4
Added:
Thursday, December 10, 2009 - 4:04pm
