Butternut Squash Ravioli with Brown Butter — Tortelli di Zucca Burro e Salvia Mantovani
Mantuan stuffed pasta filled with roasted butternut squash, parmigiano, amaretti, and mostarda, dressed simply with melted brown butter and crisp sage leaves to let the sweet-savoury Renaissance filling stay in the foreground.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube 400g butternut squash into 2cm pieces. Finely grate 60g parmigiano, crush 20g amaretti, finely chop 2 tsp mostarda. If making pasta from scratch, knead 160g flour with 2 eggs into smooth dough, rest 20 minutes, roll thin to 1mm, fill at 5cm intervals with 1 tsp filling, fold, seal, and cut into 16–20 tortelli with fluted wheel. Have 20 fresh sage leaves ready.
Roast
Preheat oven to 200C. Toss squash cubes with 2 tbsp olive oil, 0.5 tsp salt, and nutmeg on a baking tray. Roast 24 minutes, turning once, until tender and caramelised at edges. Cool 5 minutes.
Build
Mash roasted squash to smooth paste. Stir in parmigiano, amaretti, mostarda, 0.5 tsp salt, and 0.5 tsp black pepper until firm filling forms.
Boil
Bring a wide pot of salted water (2 tsp salt) to rolling boil over high heat. Add tortelli, cook 3 to 4 minutes until they float, then 30 seconds more. Doneness: they will rise to surface when ready.
Finish
Heat 60g butter in a wide pan over medium heat 90 seconds until foaming and nut-brown. Add 20 sage leaves, cook 30 seconds until crisp and deeply golden. Lift cooked tortelli into butter with slotted spoon and 3 tbsp pasta water; toss gently 30 seconds.
Plate
Transfer tortelli to warm shallow bowls, spoon brown butter and sage leaves over top, scatter finishing parmigiano and black pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.