Butternut Squash Tortellini
Sage-Brown Butter Sauce and Toasted Walnuts

(Serves 2 plus enough to freeze)

This dish is relatively quick and simple to prepare if you have a few deft hands in the kitchen to help with stuffing. The preparation can be made even simpler if you buy ready-made sheets of fresh pasta from a local pasta shop. When we make this dish, we always prepare enough to freeze for another Sunday Supper. The sweet butternut squash accented with nutmeg and almond extract and bathed in a sage-brown butter sauce is the true spirit of fall.

Prepare the Butternut Squash Stuffing:

Making the Pasta Dough:

(If you are using ready-made fresh pasta sheets, skip this step.)

1 cups flour
2 whole eggs
2 tsp milk

Cutting and Stuffing:




Brown Butter Sauce and Toasted Walnuts:

While the tortellini are cooking and draining, prepare the sauce: