Butternut Squash Tortellini Dumplings with a Sage Brown Butter Sauce
Ingredients
- ¾ cup butternut squash cut up
- 1 tbsp ricotta
- 1/8 tsp nutmeg
- 8 dumpling wrappers
- 1 clove garlic whole
- 6 leaves sage
- 1 tbsp butter
- 1 tbsp pine nuts
- salt and black pepper to taste
- freshly grated parmesan to top
Instructions
Making the Tortellini Dumplings
- Heat up a pan on medium heat.
- Cut up the butternut squash into small cubes (they don't need to be perfect, they will be mashed shortly, but the smaller they are, the faster they will cook).
- Once the pan is hot, add in the butternut squash along with a splash of water, cover the pan and let it cook until the squash is completely cooked through.
- Transfer the cooked squash to a bowl, add in the ricotta, and mash it into a paste-y filling. Add nutmeg, salt, and pepper to taste.
- Place a small scoop of filling into the center of a dumpling wrapper. Wet the edges of the wrapper with water. Fold the dumpling in a half moon shape. Bring both edges of the half moon together until it makes a tortellini like shape. I was able to make roughly 8 dumplings from this amount of filling.
Making the Sauce and Cooking the Dumplings
- Heat up a pan on medium heat.
- Add in the butter, garlic, sage, and pine nuts to the pan.
- Let the butter simmer until it becomes bubbly and turns brown.
- Add in the dumplings along with ⅛ cup + 1 tbsp of water and cover the pan for 3 minutes to let the dumplings cook through.
- After 3 minutes, uncover the pan, add salt and parmesan to taste, serve up the dumplings hot, and enjoy!
Notes
- Don't skip out on the parmesan! It really helps balance out the flavors in the dish.
- The brown butter sauce adds a great nutty flavor to the whole dish, and the darker you make your sauce, the nuttier the flavor will be. My butter sauce pictured above is more of a blonde color but you can keep cooking the butter down until it reaches a deep caramel color if you're feeling extra nutty!
- You may see milk solids form in the butter, do not be alarmed and just keep them in the sauce, it'll taste great.
- You can remove the whole garlic clove from the sauce one it's cooked if you'd like, however the garlic does get really nicely roasted and melty and I personally ate mine whole after I ate the tortellini.
- Feel free to experiment with the filling or the nuts you use! This would taste great with walnuts or pistachios, or a pumpkin filling as well.