Butternut Squash Tortellini With A Brown Butter Sage Sauce And A

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 small amaretti cookies , crushed (about 1/3 cup)

1 1/2 teaspoons herbes de provence

2 tablespoons extra-virgin olive oil

1/4 teaspoon fresh ground black pepper , plus more

1 cup port wine

4 peppercorns

2 tablespoons extra-virgin olive oil , plus

1 bay leaf

1/4 teaspoon black pepper (freshly ground)

wonton wrapper (1 package small)

1/2 teaspoon kosher salt , plus more

1/4 teaspoon ground nutmeg

salt , to taste

Brown Butter Sauce

2 garlic cloves , chopped

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

1 tablespoon unsalted butter

2 tablespoons torn fresh sage leaves

Squash Tortellini

Port Wine Glaze

1/2 cup toasted pine nuts

3/4 cup butter (1 1/2 sticks)

1/3 cup grated parmesan cheese

1 garlic clove

1 cup whole milk ricotta cheese

fresh ground black pepper , to taste

1 teaspoon granulated sugar

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

1 teaspoon shallot , chopped in half

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