Butternut Squash, Cashew Ricotta & Amaretto Tortellini with Vegan Butter Sauce

Really been on a tortellini kick lately, and not to be too braggy, but I'm getting pretty good at it. Still, it's time consuming rolling that dough each time, so it was exciting to happen upon this recipe that uses pre-packaged wonton wrappers.


Also, never cooked with amaretto before, so that's fun. The recipe did not actually call for amaretto, so that's on me, but still.


Butternut Squash, Cashew Ricotta & Amaretto Tortellini with Vegan Butter Sauce

Source: Cooking Channel TV | Serves: 4-6 | Time: 1 hr 10 min


Changes: replaced whole milk ricotta cheese with cashew ricotta I've used before; used amaretto, dropped cookies; used pecans instead of walnuts; used vegan butter; skipped parmesan cheese


Ingredients


Squash Tortellini

1 butternut #squash, approximately 2 pounds, cubed (about 3 cups)

2 tbsp EVO, plus 2 tablespoons

1 1/2 tsp herbs de Provence

1/2 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

2 large shallots, chopped (about 1/2 cup)

2 garlic cloves, chopped

1 cup cashew ricotta (ingredients and instructions below)

1/3 cup amaretto

1/4 tsp ground nutmeg

1 package vegan small wonton wrappers


Cashew Ricotta

1 cup raw #cashews, quick soaked in boiled water for 10-15 min

1/3 cup water

1/2 tbsp apple cider vinegar

1/2 tbsp nutritional yeast

1 small garlic clove

1/4 tsp onion powder

S&P, to taste


Vegan Butter Sauce

3/4 cup vegan butter

2 tbsp torn fresh sage leaves

1/2 cup toasted pecans, chopped

1/2 cup dried cranberries

1/4 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste


Instructions

Knock the ricotta out early (even the night before along with the rest of the filling). Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. If you'd like, add the additional basil, nutritional yeast, and S&P as well. Put in the fridge.


To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking or silpat-lined sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the remaining olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.


In a food processor, combine the butternut squash mixture, the shallot mixture, and the cashew cheese and pulse a few times to blend. Add the amaretto, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. Again, the tortellini filling can be made one day ahead.


To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 teaspoon of squash mixture in 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.


Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini.


To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter for 3 minutes. Turn the heat off and season with salt, and pepper. Stir to combine.


Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter. Top with the brown butter sauce and serve.


Journal


Food & Drink

7 glasses of water

1 skim latte (I'm reintroducing milk into my life. My vitamin D is WAY low)

2 cups of coffee

Banana

1 latke

Spoonful of peanut butter

2 fig newtons

4 banana chips

Tonight's meal

2 vodka cocktails


Exercise

15 minutes of rowing

9,122 steps


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