Camellia Food And Beverages Tips

I LOVE butternut squash. The flavor is sweeter than pumpkin and it has such a wonderful smell when it is cooking. These are so easy to make because I just use store bought won ton wrappers instead of trying to make my own pasta. It cuts out a lot of prep time. The amaretto cookies can be found at an italian or specialty grocery store. You can substitute pumpkin and so many other fillings to this dish...so experiment!!!

Ingredients:

1 butternut squash (about 3 cups) peeled and cubed

3 shallots roughly chopped

3 cloves of garlic roughly chopped

1 cup whole milk ricotta

4-5 small amaretto flavored cookies crushed

4 tbl + 2 Tbl olive oil

1-1/2 tsp herbs de provence

1/2 tsp salt

1/2 tsp pepper

1/2 tsp grated nutmeg

1 pkg small won ton wrappers

Preheat oven to 375 degrees

Mix squash cubes with 4 tbl olive oil, herbs de provence, salt and pepper. Bake until fork tender - about 25 minutes. Let cool

Heat other 2 tbl olive oil in a saute pan and cook shallots and garlic until shallot is translucent. In a food processor combine squash, shallot mixture and ricotta cheese. Pulse a few times. Add cookies, nutmeg and salt and pepper to taste. Pulse until smooth.

Place a won ton wrapper on a plate. Put 1 tbl squash mixture in the middle of the wrapper. Brush all sides with water. Gently fold the wrapper in a triangle shape making sure all sides are secure so no mixture will leak out. Brush 2 longer corners with water and squeeze them together. Put stuffed wrapper on a baking sheet. Repeat this process until squash mixture is gone.

Ingredients:

1-1/2 sticks of butter

3 tbl fresh roughly chopped sage

1/2 cup chopped toasted walnuts

1/2 cup dried cranberries

1/4 tsp salt

1/4 tsp pepper

parmesan cheese

While you are making this sauce, heat a pot of water on the stove to cook tortellini. Melt the butter in a large saute pan over medium heat. Add sage, walnuts and cranberries and cook about 4 minutes. Turn off heat and taste to see if you want salt and pepper.

Gently drop tortellini in boiling salted water. Cook about 3 minutes or until they float to the top. Remove them from the water to a platter. Pour the sauce over the pasta and serve with parmesan cheese.

So wonderful.

ENJOY!