- 400 g butternut squash (175 g peeled)
- 1 small garlic clove
- 1 tbsp olive oil
- 175 g firm ricotta cheese
- 25 g Parmesan cheese, plus extra to serve
- 40 wonton wrappers (thawed if frozen)
- 100 g butter
- 32 small sage leaves
- salt and pepper
1. Preheat the oven to 180 °C fan.
2. Peel, de-seed and cut the butternut squash into cubes. Combine it with the garlic, the oil and a little salt and pepper in a small roasting tray. Roast for about 40 minutes, stirring halfway through until soft and browned. Let cool completely, discard any burnt garlic bits.
3. Combine the cooled squash mixture with the ricotta, Parmesan and some salt and pepper in a food processor and blend briefly until smooth. Place in piping bag fitted with a plain nozzle about 1 cm wide.
4. Take some wonton wrappers and arrange on a board. Working with the wrapper on a diagonal, pipe a tsp of the pumpkin mixture on one half of each wrapper. Using a wet pastry brush, dampen around the mounds of filling. Fold the other half over the filling and press down well all around the filling to seal the wrapper. Dampen the tips, pull around and press together to form the tortelloni. Place on a lightly floured tray. Repeat to make 40 and freeze until ready to cook.
5. Bring a large pan of lightly salted water to a rolling boil. Plunge the tortelloni directly from the freezer into the boiling water. Return to the boil and cook for 3-4 minutes until the tortelloni are al dente and rise to the surface.
6. Meanwhile, melt the butter in a small saucepan. Add the sage leaves and cook over a medium heat for 2-3 minutes until the sage leaves are crisp and the butter a nutty brown colour.
7. Drain the tortelloni, reserving 100 ml of the cooking water, and return both to the saucepan. Add the butter sauce and stir over a medium heat for 1 minute until the pasta is coated with the sauce. Serve with freshly grated Parmesan cheese.