Butternut Squash Tortellini with Brown Butter Sauce

Oh my word.  I am not kidding when I tell you that this may be the most delicious thing that I've ever made.  It took some effort stuffing each individual wonton wrapper, but we have tons left over in the freezer for a meal that will come together in 4 minutes in the future.  What a wonderful entertaining meal for the fall/holidays.  The cranberries and walnut brown butter makes it extra special, but these ravioli/tortellini are decadently delicious all on their own.

Ingredients:

Squash Tortellini:
1 butternut squash, cubed (about 3 cups)
2 T extra-virgin olives oil, plus 2 T
1 1/2 tsp herbs de Provence
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 large shallots, chopped
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed
1/4 tsp ground nutmeg
1 package small wonton wrappers

Brown Butter Sauce:
3/4 cup butter
2 T torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries or chopped dried cherries or a mixture of both
1/4 tsp kosher salt plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese

Method:
Complete recipe from Giada de Laurentiis found on foodnetwork.com, HERE.

Happy New Year, and Happy Cooking!

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