Caramelized Pumpkin Tortellini
- 2 pounds of Pumpkin ( About Three Cups ) Cubed
- 3 tablespoons extra-virgin olive oil.
- 1 Tsp Freshly chopped Rosemary
- 1 Tsp of Freshly chopped Thyme
- 1 Tsp Salt
- ½ Tsp freshly ground black pepper.
- 2 large Onions, ( About 1 Cup ) Julienned
- 4 garlic cloves, Slivered
- 1 cup whole milk Ricotta Cheese
- 2 Multi Grain Crackers, crushed (about 1/3 cup)
- 1 Pack wonton Skins
Beurre Noissette Sauce
- 5 Oz Butter
- 2 Tbsp Fresh Sage Leaves, Chopped
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries or Apricots.
- ½ Tsp salt
- ¼ Tsp freshly ground black pepper
- 2 Tbsp of Fresh Basil, Chopped
- ¼ Cup Parmesan cheese, Grated
To Prepare the tortellini, preheat the oven to 375 degrees Fahrenheit.
Place cubed pumpkin in a bowl and drizzle 4 Tbsp of oil, fresh rosemary, thyme, salt and black pepper onto the pumpkin. Liberally massage those ingredients onto the surface of the pumpkin and place on a baking sheet in the oven. Bake in the oven until soft and golden, about 25 minutes until pumpkin has caramelized in color.
While pumpkin cooks, place a medium sauté pan over high heat and add Two Tbsp of oil and sauté one cup of julienned onions. Sauté for about four minutes until onions have turned a golden color and has a slight caramelized brown hue. At this point you can season the onions for additional flavour.
In a food processor, combine the butternut squash mixture, the Sautéed onion mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed Multigrain crackers, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth.
Mixture should be smooth but firm (Not Runny)
To make the tortellini, lay out a wonton skin, as you would do if making traditional wontons, and place 1 tablespoon of your pumpkin filling into the middle of each skin. Dip a pastry brush in a little water and wet the edges of the 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.
Complete all of your tortellini’s and place on lined baking sheet with parchment and refrigerate for later use or freeze for long extended periods (Up to 8 Months)
To cook immediately, place a pasta pot on the stove above high heat, add an average amount of 3 Tbsp of salt according to the ratio of water and about 4 tbsp of oil.
Bring to a boil. At a boiling point , gently place your handmade tortellini’s into the water and allow to cook for about 4 Minutes or until they float buoyantly atop the surface of the water.
Remove with a Perforated spoon and place in shallow bowl. (Cover, Keep warm)
To make the Beurre Noissette Sauce, melt 8 Oz of butter in a large, heavy skillet over medium heat. Add the chopped sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
To serve, gently place three tortellini’s on a plate and carefully spoon your beurre noisette atop. Sprinkle your basil and dash the top of the tortellini’s with parmesan cheese.