with Butternut Squash & Goat Cheese
This dish is inspired by creating simple pasta using some simple wonton wrappers instead of pasta dough, quick easy and delizioso.
Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.
- 1 package of store bought wonton wraps
- 1 shallotte finely diced
- 1 butternut squash
- ½ clove of garlic sliced
- 2 tbsp unsalted butter
- 1 ½ tablespoon maple syrup
- 4 tbsp extra virgin olive oil
- 3 tbsp toasted walnut
- 1 cup goat cheese
- ½ cup grated parmigiano reggiano
- 4 pc amaretti biscotti
- Salt and black pepper and ground nutmeg to taste
- 1 sprig of fresh thyme
- Preheat the oven at 375 °F or 190 °C
- Cut the Butternut squash in half and place in a baking tray lined with parchment paper, season with salt and pepper 10 gram of butter and a drizzle of olive oil. Cover with aluminum foil and bake until squash is soft (approximately 45 minutes to 1 hour).
- In a medium skillet sweat the shallots and the garlic with a small cube of butter (cook until soft and translucent).
- In a food processor combine the pulp of the butternut squash with the shallots and garlic mix.
- Remove the mixture from the processor into a medium size bowl and incorporate the goat cheese, fresh thyme, 50 gram of parmigiano, 2 pcs of grated amaretti and half of the walnut finely chopped.
- Fill each of the wonton with a small amount of filling and shape them like a simple tortello. (Tortello is squared shape, one square peace on the bottom, filing and another square peace on the top, seal with water gently making sure no air pockets are present). Set the tortello on a tray lined with parchment paper and small amount of flour. For one portion 7 pieces of tortello.
- In a skillet melt remaining butter until umber in colour, add the remaining toasted walnut and season with salt and pepper.
- Cook the tortello in a pot of salted boiling water add the tortello and cook for approximately 4 minutes.
- Lift the tortello from the water into the brown butter walnut mixture, sprinkle with parmigiano reggiano and remaining grated amaretti biscotti, add a small amount of cooking water to maintaining the sauce creamy adjust seasoning and plated.
Wonton Tortelli with Butternut Squash & Goat Cheese pairs with our Ginger Spice Juice.
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