Roasted Butternut Squash Tortelli

Executive Chef Bruno Abate, Follia and Tocco


(2 whole squash) roasted butternut squash
(2 TB) brown sugar
(1 TB) butter
(2 tsp) sage
(1/4 c) parmesan cheese
(4 c) ricotta

(1 c) flour
1 extra large egg
1 tsp EVOO
Pinch of salt


Knead together and let rest for 30 minutes. Knead again and let rest for another 30 minutes, then roll out to desired thickness (if using pasta machine set to 1/2").

Cut out shape (circles), fill with filling and brush with egg white around to seal tortelli. Twist and tuck ends. Drop in pot of boiling salted water and as soon as pasta begins to float, drain and add sauce.

1/2 stick of unsalted butter
1 1/2 tbsp of light brown sugar
Pinch coarse sea salt

Slowly melt butter and brown sugar until golden brown. Add sage to fry and remove instantly. Pour sauce over tortelli and garnish with sage

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