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