Lately I’ve been obsessed with the idea of fresh pasta. Attempts to hand roll have failed miserably. My noodles always come out too thick and dense. I’ve been eying this set of attachments for Kitchenaid for a while now though I haven’t been able to swallow the big price tag just yet. Still, I had a fresh pasta craving to address and a large butternut squash to use, so I cheated and came up with something that was still pretty tasty.
(Cheater) Butternut Squash Tortellini with Thyme Brown Butter
Adapted from Mark Bittman’s How To Cook Everything
2 cups cubed, roasted butternut squash
1/2 cup grated parmesan cheese
1 teaspoon sugar
salt & pepper (to taste)
1 package of square wonton wrappers
4 tablespoons unsalted butter
1 teaspoon fresh thyme
1. Puree roasted butternut squash until smooth. Add parmesan, eggs, and sugar. Blend until smooth. Season with salt and pepper to taste.
2. Fill wonton wrappers with approximately 1 tablespoon of filling. (The trick is to fill the tortellini with as much filling as you can without causing the tortellini to burst.) Lightly brush water alone edges. Press to seal, being careful to create a tight seal and eliminate any air bubbles.
3. While filling the tortellini, bring a pot of salted water to boil.
4. Before adding tortellini to boiling water, prepare the brown butter sauce. Melt butter over medium heat. After butter is melted, add fresh thyme. Continue to simmer butter gently until browned and nutty, approximately 5 minutes. After butter is browned, turn off heat and set aside.
5. Add tortellini to boiling water, being careful not to crowd the pot. (In my pasta pot, I was able to boil about 12-16 at a time.) Boil for 3-5 minutes or until tortellini float to the top.
6. Carefully drain tortellini and add to brown butter sauce. Gently toss tortellini in sauce to coat. Add parmesan, salt, and pepper to taste.
Makes approximately 48 tortellini. Sauce is enough for 20-24 tortellini, so double the sauce if making the full batch.