5 Cheese Tortellini with Butternut Squash & Sage
15-20
min
cooking time
4
servings
medium
difficulty

5 Cheese Tortellini with Butternut Squash & Sage

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Ingredients

  • Half of a 20-ounce package Giovanni Rana 5 Cheese Tortellini
  • 2 cups cubed butternut squash, very thinly sliced
  • 1/2 cup thinly sliced onion
  • 1/2 cup water
  • Salt and freshly ground black pepper to taste
  • 12 sage leaves, stalks removed
  • 3 tablespons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 cup finely grated pecorino romano cheese, plus more for garnish
15-20
min
cooking time
4
servings
medium
difficulty

Preparation

Combine the squash, onion, water, and salt and pepper to taste in a small saucepan. Bring to a boil, reduce the heat and simmer until the squash is tender, 5-6 minutes.

Heat the olive oil and butter in a very large skillet until very hot but not smoking. Add the sage leaves a few at a time and fry until crispy, 1 minute. Use a slotted spooon to lift the sage leaves from the pan, drain them on paper towels, and season them with salt and pepper; reserve the oil-butter combination.

Cook the tortelloni according to the package instructions and drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the sage butter along with the pumpkin and celery. Toss with the cheese, adding pasta cooking water a little at a time to loosen the pasta if needed. Season with salt and pepper to taste, divide among plates and top with the crispy sage leaves and additional cheese, if desired.


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