As the crisp autumn air begins to settle in, my kitchen transforms into a cozy haven, filled with the sweet, earthy aroma of freshly roasted butternut squash. This isn’t just another weeknight meal; it’s a celebration of the season. I often find myself lost in memories while preparing this butternut squash and sage tortellini recipe. With every roll of the dough and each dab of sage-infused butter, I can’t help but feel a sense of comfort and nostalgia.
The vibrant colors and flavors come together to create a dish that not only warms the heart but also impresses guests at the dinner table. I stumbled upon this creation during a weekend cooking session, inspired by the bounty of my local farmer’s market. It’s a delightful escape from fast food—a chance to savor every bite of homemade goodness.
Join me as we navigate the simple steps of crafting these velvety tortellini, filled with creamy ricotta and roasted squash, drizzled with fragrant sage butter. You’ll quickly discover that this dish isn’t just about food; it’s about experiencing the joy of cooking and sharing with loved ones. Let’s get started!
Why love Butternut Squash and Sage Tortellini?
Comforting flavors combine roasted butternut squash and creamy ricotta for a mouthwatering filling your family will crave. Homemade pasta may sound intimidating, but this recipe is beginner-friendly and allows for creativity. Quick cooking ensures that you can whip this up on a busy weeknight, while elegant presentation makes it perfect for entertaining. Crowd-pleaser status is guaranteed, as it appeals to both pasta lovers and health-conscious eaters alike. Truly, this dish captures the essence of a cozy meal at home.
Butternut Squash and Sage Tortellini Ingredients
For the Filling
• Butternut squash – An essential ingredient, roasted to bring out its natural sweetness and flavor.
• Ricotta cheese – Adds creaminess and richness to the filling, balancing the squash.
• Parmesan cheese – This aged cheese provides a nutty depth of flavor that elevates the filling.
• Nutmeg – A pinch complements the squash beautifully, enhancing its warmth.
• Salt and black pepper – Essential for seasoning; adjust to taste for the perfect balance.
For the Dough
• All-purpose flour – The base for your homemade pasta; using a good quality flour helps with elasticity.
• Large eggs – Provide structure to the dough and ensure a rich texture.
• Olive oil – A touch of this adds moisture and enhances the dough’s flavor.
For the Sauce
• Fresh sage leaves – Infuse your butter with these fragrant leaves for a lovely herbal flavor.
• Unsalted butter – The perfect medium for highlighting the sage’s aromatic qualities; always choose unsalted for better control over seasoning.
With these ingredients, you’ll be well on your way to creating the most scrumptious Butternut Squash and Sage Tortellini that is sure to impress!
How to Make Butternut Squash and Sage Tortellini
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Roast the butternut squash by cutting it in half lengthwise, removing the seeds, and placing it cut side down on a baking sheet. Roast until it’s tender and lightly caramelized, about 30-40 minutes at 400°F.
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Blend the roasted squash flesh with ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Stir until the mixture is creamy and smooth—this will be your delightful filling!
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Combine the flour and eggs in a mixing bowl to create the pasta dough. Knead it for about 10 minutes, ensuring it’s smooth and elastic for the perfect texture.
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Roll out the dough on a floured surface until it’s thin and easy to work with. Cut the rolled dough into squares or circles, ready to hold your flavorful filling.
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Fill each piece of dough with a small amount of the squash filling. Fold over carefully and seal the edges well to ensure no filling escapes during cooking.
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Melt the unsalted butter in a skillet over low heat. Add the fresh sage leaves to the melted butter, allowing them to infuse their flavors for about 3-5 minutes.
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Boil a pot of salted water and add the ravioli gently. Cook until they float to the top, which indicates they are perfectly done—about 3-5 minutes.
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Serve your tortellini by drizzling the sage-infused butter over the top, enjoying the warm, cozy aroma wafting through your kitchen!
Optional: Garnish with extra grated Parmesan cheese for an added touch of richness.
Exact quantities are listed in the recipe card below.
What to Serve with Butternut Squash Ravioli?
Looking for the perfect accompaniments to elevate your cozy dinner? Let’s explore delightful pairings that complement the rich flavors of your dish.
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Garlic Bread: This classic option adds a crunchy, buttery contrast that everyone loves. Perfect for dipping into any leftover sage-infused butter!
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Simple Green Salad: A fresh, crisp salad tossed with lemon vinaigrette brightens up the meal and balances the richness of the ravioli.
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Roasted Brussels Sprouts: Their slightly crispy exterior and earthy flavor make them a hearty side that pairs wonderfully with the sweetness of the squash.
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Sautéed Spinach: Lightly sautéed with garlic, this vibrant green addition brings a burst of color and a healthy touch to your plate.
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Parmesan Crisps: Baked until golden, these crunchy snacks offer a cheesy bite that’s a wonderful contrast to the tender tortellini.
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Chardonnay: A glass of chilled Chardonnay enhances the savory notes in your ravioli while complementing the sage and butter beautifully.
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Pumpkin Spice Dessert: End the meal on a sweet note with a pumpkin pie or spiced cake, celebrating autumn flavors harmoniously with your hearty dinner.
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Apple Cider: Warm or chilled, its sweet and tart profile is the ideal beverage choice, refreshing your palate between bites of rich tortellini.
Make Ahead Options
These Butternut Squash and Sage Tortellini are perfect for meal prep, allowing you to savor homemade goodness on busy weeknights! You can prepare the filling (roasted squash, ricotta, and Parmesan) and store it in an airtight container in the refrigerator for up to 3 days. Additionally, the pasta dough can be made ahead of time and refrigerated for up to 24 hours; just keep it well-wrapped to prevent drying out. When you’re ready to finish cooking, roll out the dough, fill, and seal your tortellini, then boil them in salted water for about 3-5 minutes. You’ll have a delightful dish that tastes just as fresh as the day you made it!
Tips for the Best Butternut Squash and Sage Tortellini
• Perfectly Roasted Squash: Ensure the butternut squash is roasted until tender and caramelized for a sweeter, deeper flavor.
• Smooth Filling: Blend the filling until it’s creamy and free of lumps. A smooth texture allows the flavors to meld beautifully in your tortellini.
• Knead Well: Take the time to knead the dough until it’s elastic and smooth. This prevents overly thick, chewy pasta, improving your Butternut Squash and Sage Tortellini.
• Seal Edges Thoroughly: Make sure to seal the pasta edges tightly to keep the filling from leaking out during cooking—this is a common mistake!
• Salt the Water: Boil the ravioli in well-salted water. This adds flavor and is essential for achieving a well-seasoned dish.
• Fresh Sage Infusion: Allow the sage to cook gently in the butter—don’t rush this step, as it enhances the flavor profile of your dish!
How to Store and Freeze Butternut Squash and Sage Tortellini
Fridge: Store leftover tortellini in an airtight container in the fridge for up to 3 days. Make sure they are completely cooled before sealing to avoid moisture buildup.
Freezer: For long-term storage, freeze uncooked tortellini on a baking sheet until solid, then transfer to a freezer bag. They can be kept for up to 3 months.
Reheating: To reheat cooked tortellini, gently warm them in a skillet with a bit of water or broth, or microwave in short intervals with a splash of water. Enjoy fresh, fragrant flavors!
Cooked Storage: If you have leftovers after cooking, they can be stored in the fridge for up to 2 days. Reheat gently for best results.
Butternut Squash Variations
Feel free to get creative with your tortellini by exploring delicious twists and substitutions that elevate your dish to new heights!
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Gluten-Free: Substitute all-purpose flour with a gluten-free pasta blend to enjoy without wheat.
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Vegan: Use plant-based ricotta or a mix of blended tofu with nutritional yeast as a dairy alternative.
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Herb Boost: Spice things up by adding fresh thyme or rosemary to the butter for extra flavor depth.
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Cheese Twist: Experiment with goat cheese or feta instead of ricotta for a tangy, unique taste.
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Nutty Crunch: Mix in finely chopped walnuts or pecans with the filling to add a delightful textural contrast.
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Spicy Kick: Include a pinch of crushed red pepper flakes in the filling or sage butter for a zesty finish.
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Extra Sweetness: Combine the squash with a touch of maple syrup in your filling for a hint of sweetness that pairs beautifully with sage.
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Vegetable Medley: Mix in sautéed spinach or sautéed mushrooms with the filling for a nutritious, colorful addition.
With these variations, every batch of butternut squash tortellini can be a delightful new experience, making every meal a joyous occasion to savor!
Butternut Squash and Sage Tortellini Recipe FAQs
What’s the best way to select butternut squash?
Absolutely! When choosing butternut squash, look for one that feels heavy for its size and has a matte skin. Avoid any with dark spots or blemishes, which may indicate overripeness. The skin should be firm and free of soft spots.
How should I store leftover tortellini?
Store any leftover tortellini in an airtight container in the refrigerator for up to 3 days. Be sure they’ve cooled completely before sealing to prevent condensation from forming, which can lead to sogginess.
Can I freeze butternut squash and sage tortellini?
Very! To freeze uncooked tortellini, lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer bag and label it with the date. They can be kept for up to 3 months. When ready to use, cook them directly from frozen in boiling salted water.
How do I reheat cooked tortellini without losing flavor?
To reheat cooked tortellini, gently warm them in a skillet with a little water or broth over low heat for about 5 minutes. Alternatively, you can microwave them in short intervals, about 30 seconds at a time, adding a splash of water for moisture. This helps to maintain their delicious flavors and prevent them from drying out.
Are there any dietary considerations for butternut squash and sage tortellini?
Yes! This dish is a vegetarian delight; however, for those with dairy allergies, you can substitute dairy-free cheese alternatives for the ricotta and Parmesan. Additionally, if you’re preparing for pets, keep sage and onion away from your dishes, as they can be harmful to some furry friends. Always check individual ingredients if allergies are a concern.
What should I do if my pasta dough is too sticky?
If your pasta dough turns out too sticky, don’t worry—you can easily fix this! Gradually add a bit more flour, about 1 tablespoon at a time, kneading it until the dough is smooth and elastic. Knead until the texture is just right; it may take a little patience, but your effort will pay off with tender tortellini!
Butternut Squash and Sage Tortellini: A Cozy Dinner Delight
Ingredients
Equipment
Method
- Roast the butternut squash by cutting it in half lengthwise, removing the seeds, and placing it cut side down on a baking sheet. Roast until tender and lightly caramelized, about 30-40 minutes at 400°F.
- Blend the roasted squash flesh with ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper until creamy and smooth.
- Combine the flour and eggs in a mixing bowl to create the pasta dough. Knead it for about 10 minutes until smooth and elastic.
- Roll out the dough on a floured surface until thin. Cut into squares or circles for filling.
- Fill each piece of dough with a small amount of the squash filling. Fold over carefully and seal edges well.
- Melt the unsalted butter in a skillet over low heat. Add the fresh sage leaves to infuse flavors for about 3-5 minutes.
- Boil a pot of salted water and add the ravioli gently. Cook until they float, about 3-5 minutes.
- Serve your tortellini by drizzling sage-infused butter over the top.