Caramelized Onion, Pumpkin and Ricotta Torellini with Walnut and Sage Brown Butter Sauce
- 4 Tablespoons Butter, Divided Use
- 1 whole Medium Onion, Chopped
- 1 cup Canned Pumpkin (not Pumpkin Pie Filling)
- 1 cup Ricotta
- 2 cloves Garlic, Minced
- Salt And Fresh Ground Black Pepper, To Taste
- 1 pinch Nutmeg
- 1 teaspoon Herbes De Provence (or A Combination Of Savory, Rosemary, Thyme, Fennel Seed, Oregano, Basil, And Marjoram If You Don't Have Herbes De Provence)
- 1 package Won Ton Wrappers, 12 Ounce Package
- 3 Tablespoons Walnuts, Chopped
- 1 bunch Fresh Sage Leaves, Whole Or Roughly Chopped
- In a saute pan over medium heat, melt one teaspoon butter.
- Once it begins to froth, turn down your heat, add the onions and saute for 15-20 minutes on low so they caramelize and turn into an almost jam-like consistency.
- Meanwhile, in a medium bowl, combine the pumpkin, ricotta, garlic, salt, pepper, nutmeg and Herbs de Provence.
- Once the onions are at the right consistency, add them to the pumpkin/ricotta mixture.
- Taste your mixture to make sure the seasoning is correct.
- Adjust as needed.
- On a cutting board, lay out 4-6 wonton wrappers and spoon just under a teaspoon of filling into the center of each one.
- Dip a finger into a small bowl of water and wet around all four sides of the wonton.
- Fold wonton in half, corner to corner making a triangle.
- Making sure there are no air pockets, press down firmly to seal.
- Bring both corners up to meet each other and seal with a bit of water, making a little purse-like bundle.
- Set aside on a silpat or parchment lined baking sheet while you are finishing with the rest of the wontons and filling.
- If freezing, put entire tray of tortellini into your freezer.
- Once frozen, remove from freezer and divide into servings in Ziplock bags for future dinners and refreeze.
- To cook your tortellini, fill a medium stock pot 3/4 full with water and bring to a boil.
- Once you get a nice rolling boil, add a teaspoon of salt and carefully add the tortellini.
- Cook for 2-3 minutes, or just until they float to the top.
- If cooking from frozen, add 2-3 more minutes.
- Remove with a slotted spoon.
- For the sauce: In a DRY medium saute pan over medium heat, add your chopped walnuts and toast them, tossing often, until they begin to lightly brown and give off a nice nutty fragrance.
- Add the remaining butter to the walnuts.
- Once the butter is melted add the sage leaves.
- Swirl the butter, watching it closely.
- It will foam and then start to become a beautiful chestnut colored brown.
- You will also smell the wonderful nuttiness the butter gives off when it browns.
- This means it is ready.
- Be careful not to overcook the sauce- it can turn from brown butter to burnt butter very fast.
- Once finished cooking, remove from heat and add a couple grinds of black pepper.
- Pour over the pasta and serve.
- The crispy sage leaves are completely edible- dont you dare pick them out!
- They look so pretty and add such a wonderful flavor to the dish.
butter, onion, pumpkin, ricotta, garlic, salt, nutmeg, combination, wrappers, walnuts, sage
Taken from tastykitchen.com/recipes/main-courses/caramelized-onion-pumpkin-and-ricotta-torellini-with-walnut-and-sage-brown-butter-sauce/ (may not work)