barbara-in-va
Well-known member
This was really good and perfect after a frustrating day of running errands in too much traffic. I did upgrade just a tiny bit.
Cheese Tortellini & Butternut Squash
Cuisine Dinner for Two
1 1/2 C peeled and cubed butternut squash
1/2 lb refrigerated cheese filled tortellini (about 2 cups)
2 t olive oil
2 slices prosciutto or ham cut into thin ribbons
4 T unsalted butter, cubed
1 large sprig fresh sage
2 T dry sherry
juice of 1/2 lemon
chopped fresh parsley
fresh ground black pepper
Cook squash in a large saucepan of boiling salted water for 3 minutes. Add tortellini; cook according to package directions until squash and tortellini are tender. Drain; set aside.
Heat oil in saute pan over medium high heat. Add prosciutto and cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner and reduce heat to medium.
Melt butter in same saute pan over medium heat. Add sage and cook until butter browns, about 4 minutes. Discard sage. Stir in sherry and cook 30 seconds. Add squash, pasta, and prosciutto; toss to heat through.
Off heat, drizzle tortellini and squash mixture with lemon juice and sprinkle with parsley and pepper.
My tweaks: I used asparagus/goat cheese raviolis in place of the cheese tortellini. And, for the butternut squash: I cube it, tossed it with some OO, salt, pepper and fresh thyme, and then roasted it at 400°F for about 40 minutes, stirring occasionally. Oh, and even tho the bottle of sherry was sitting right next to my pan, I forgot to add it in.... A green side salad was all this pasta needed! YUM!
Cheese Tortellini & Butternut Squash
Cuisine Dinner for Two
1 1/2 C peeled and cubed butternut squash
1/2 lb refrigerated cheese filled tortellini (about 2 cups)
2 t olive oil
2 slices prosciutto or ham cut into thin ribbons
4 T unsalted butter, cubed
1 large sprig fresh sage
2 T dry sherry
juice of 1/2 lemon
chopped fresh parsley
fresh ground black pepper
Cook squash in a large saucepan of boiling salted water for 3 minutes. Add tortellini; cook according to package directions until squash and tortellini are tender. Drain; set aside.
Heat oil in saute pan over medium high heat. Add prosciutto and cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner and reduce heat to medium.
Melt butter in same saute pan over medium heat. Add sage and cook until butter browns, about 4 minutes. Discard sage. Stir in sherry and cook 30 seconds. Add squash, pasta, and prosciutto; toss to heat through.
Off heat, drizzle tortellini and squash mixture with lemon juice and sprinkle with parsley and pepper.
My tweaks: I used asparagus/goat cheese raviolis in place of the cheese tortellini. And, for the butternut squash: I cube it, tossed it with some OO, salt, pepper and fresh thyme, and then roasted it at 400°F for about 40 minutes, stirring occasionally. Oh, and even tho the bottle of sherry was sitting right next to my pan, I forgot to add it in.... A green side salad was all this pasta needed! YUM!