So Delicious!!!

I tried a new recipe the other night for Shay and Ty. I found it on Giada's website and actually LOVE it. This recipe isn't really something to make every week, but it's fun for guests and special occasions. I love the butternut squash and the crasins. This is a PERFECT Fall recipe. Enjoy!!

Ingredients

Squash Tortellini:

1 butternut squash, approx. 2 pounds, cubed (3 cups)

2 tablespoons extra-virgin olive oil, plus 2 tablespoons

1 1/2 teaspoon herbs de Provence (mixture of rosemary, thyme, oregano, basil) I just used rosemary and thyme.

1/4 teaspoon black pepper

2 large shallots, chopped (about 1/2 cup)

2 garlic cloves, chopped

1 cup whole milk ricotta cheese

4 small amaretti cookies, crushed (about 1/3 cup) amaretti cookies is the Italian equivalent of macaroons, I used biscotti

1/4 teaspoon nutmeg

1 package small won ton wrappers

Brown Butter Sauce:

3/4 cup butter

2 tablespoons torn fresh sage leaves

1/2 cup toasted walnuts, chopped i used pecans

1/2 cup dried cranberries

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup grated Parmesan cheese

Instructions

To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.

In a food processor (or blender), combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and pepper. Pulse until smooth. The tortellini filling can be made one day ahead.

To make the tortellini, lay out 6 won ton skins, keeping the remaining skins inside the package. Place 1 tablespoon of mixture in the middle of each skin. Dip brush or finger in water and wet edges of skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Continue until all the squash mixture is used.

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts, and cranberries and let cook until the butter starts to brown, about 3 minutes. Remove from heat, add salt and pepper.

Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, top with the brown sauce, sprinkle with Parmesan cheese and serve.