Butternut Squash Bacon Tortellini
I LOVE to make tortellini. They are the Italian dumpling! They are so versatile and so freaking tasty. You can make them simple, and you can make them super complex. I try to keep mine pretty simple, but with a lot of great fat to give it loads of flavor. This is not a meal to be eaten lightly. But during these times of quarantine this is the best kind of comfort food you could ask for!
Filling Ingredients:
1 butternut squash (cubed
)1/2 onion (sliced)
4-5 cloves garlic (whole)
3-4 pieces of bacon (diced)
1 cup ricotta cheese
1/4 cup parmesan cheese
Salt and pepper to taste
Other Ingredients:
~50 wraps (either wonton wraps or handmade pasta)
pot of water
1/2 stick of butter
Sage or other Italian spices
Cast iron skillet
Directions:
Preheat your oven to 400 degrees
Cook your bacon in a cast iron skillet until the pieces are browned
Remove the bacon, but leave the fat in the skillet.
Add in the squash, onion and garlic to the skillet in the bacon fat, and bake for about 35 minutes or until tender
5. Put the squash, onion and garlic into a food processor and blend into a puree
6. Mix in the ricotta, parmesan and bacon
7. Now it’s time to fold, you will take about a spoonful of filling and place it in the middle. Put water two sides of the wrap and fold it diagonally
8. Point the folded tip up, and take the ends and pull them together and cross them and press them together (for more specifics on the fold check out my video tutorial!)
9. Continue until all the filling is folded!
10. Boil a pot of water in the meantime
11. Place the dumplings in the water, try not to let them stick to the bottom
12. As soon as they start to float, pour a bit of cold water over them to stop them cooking
13. As soon as the water starts boiling again, pull them out
14. In the skillet, melt your butter and add seasoning, cook until the butter starts to brown
15. Toss the cooked tortellini/dumplings in the butter and enjoy!
