Wednesday, October 14, 2009

Squash and Ricotta Tortellini with Brown Butter Sage Sauce

I made these squash and ricotta tortellini with some delicata squash I had from the CSA. Pretty tasty, although I find working with the wonton skins to be kinda a pain in the butt... they stick, they rip. I'm not sure I have enough patience for them! The sauce is nice, though: browned butter, crispy sage, dried cranberries and toasted walnuts.

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