Butternut, Sage and Pecan Tortellini
By: Sweetwatercooks
Published: Thursday, December 10, 2009 - 4:04pm

Ingredients




1 medium sized butternut squash (peeled, seeded and cut and diced to 1" pieces)
3 tablespoons olive oil
1 tablespoon maple syrup
salt and pepper
1 onion chopped
1/2 cup chopped pecans
2 tablespoons minced sage leaves
wonton wrappers
Brown Butter Sauce
1/2 cup unsalted butter
handful of dried cherries or dried cranberries
handful dried pecans
salt and pepper to season

Preparation

1 Preheat your oven to 400 degrees. Toss your dices squash in a bowl with 2tbsp. olive oil and 1/2 tsp. of salt. 2 Spread the squash on a baking sheet and place in the oven to roast for about 25 minutes. You may want to turn the squash at least once. 3 Transfer the squash back to a bowl and mash. 4 Warm 1 tbsp. of olive oil in a skillet. 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. 7 Season with salt and pepper. 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. 13 Make sure your wrapper is well sealed or it will burst in your boiling water when you cook them. 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 Heat your butter in a small pan until the butter bubbles and begins to take on a slightly brown colour and a nutty smell. 22 Add your cherries and walnuts. 23 Pour over pasta. 24 Add lots of parmesan.