Tortelli di Ricotta

I really really really love pasta, there’s so many ways to change it up and make it a re-invented dish. If you don’t want to make your own tortelli then go ahead and buy some pre-made, then toss it with the squash and butter sauce and it’s to die for, I promise. Hubby thought it was the best thing he’s had in a while, but couldn’t figure out what made it such a filling dish. On leftover night I told him it was butter not some miracle sauce so he stopped soaking up all the drips on the plate like the night before. HaHa

Tortelli di Ricotta
(Adapted from chef Michael White)

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Coarse sea salt and freshly ground black pepper
2 pounds fresh spinach, washed, dried, tough stems removed
1 1/2 cups fresh whole-milk ricotta cheese
1 cup freshly grated Parmigiano-Reggiano cheese
2 large eggs, lightly beaten
Pinch of freshly ground nutmeg
All-purpose flour, for work surface
1 pound Fresh Pasta Sheets
5 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup 1/4-inch cubed butternut squash
10 fresh sage leaves
1 teaspoon balsamic vinegar

Bring a large pot of salted water to a boil over high heat.

Prepare an ice-water bath and set aside. Add spinach to boiling water and cook until bright green and tender, about 1 minute.

Drain and immediately transfer to ice-water bath to cool; drain and, using your hands, squeeze as much liquid out of the spinach as possible. Coarsely chop spinach and transfer to a large bowl.

Add ricotta, 1/2 cup Parmigiano-Reggiano cheese, eggs, and nutmeg; mix until well combined. Season with salt and pepper and set filling aside until cool.

Line a baking sheet with parchment paper and lightly dust baking sheet and work surface with flour; set baking sheet aside. Place 1 sheet of pasta on prepared work surface and trim to a 6-by-18-inch rectangle. Cut rectangle in half horizontally and then vertically into 3-inch strips to make 12 squares. Repeat process with remaining pasta sheets.

Place 1 tablespoon of filling in the center of one pasta square.

Lightly brush edges with water and cover with a second pasta square. Press down on pasta squares to seal, making sure to press out all of the air; trim edges with a fluted cutter and transfer to prepared baking sheet. Repeat pasta with remaining filling and pasta squares to make tortelli. (I got lazy and made mine in larger ravioli sizes.)

Meanwhile, melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add squash and cook until softened. Remove from heat and set aside.

Bring a large pot of salted water to a boil. Add tortelli to boiling water and cook until they rise to the surface, 2 to 3 minutes.

In a large skillet, melt remaining 4 tablespoons butter over medium-high heat. Continue cooking until butter just turns golden brown.

Remove from heat and add sage leaves.

Drain tortelli, reserving 1 cup pasta cooking water. Add tortelli and squash to skillet and toss to coat, adding pasta water, 1 tablespoon at a time, as necessary. Sprinkle with cheese and drizzle with balsamic vinegar. Season with salt and pepper; serve immediately.