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1
In a saute pan over medium heat, melt one teaspoon butter.
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2
Once it begins to froth, turn down your heat, add the onions and saute for 15-20 minutes on low so they caramelize and turn into an almost jam-like consistency.
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3
Meanwhile, in a medium bowl, combine the pumpkin, ricotta, garlic, salt, pepper, nutmeg and Herbs de Provence.
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4
Once the onions are at the right consistency, add them to the pumpkin/ricotta mixture.
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5
Taste your mixture to make sure the seasoning is correct.
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6
Adjust as needed.
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7
On a cutting board, lay out 4-6 wonton wrappers and spoon just under a teaspoon of filling into the center of each one.
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8
Dip a finger into a small bowl of water and wet around all four sides of the wonton.
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9
Fold wonton in half, corner to corner making a triangle.
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10
Making sure there are no air pockets, press down firmly to seal.
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11
Bring both corners up to meet each other and seal with a bit of water, making a little purse-like bundle.
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12
Set aside on a silpat or parchment lined baking sheet while you are finishing with the rest of the wontons and filling.
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13
If freezing, put entire tray of tortellini into your freezer.
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14
Once frozen, remove from freezer and divide into servings in Ziplock bags for future dinners and refreeze.
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15
To cook your tortellini, fill a medium stock pot 3/4 full with water and bring to a boil.
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16
Once you get a nice rolling boil, add a teaspoon of salt and carefully add the tortellini.
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17
Cook for 2-3 minutes, or just until they float to the top.
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18
If cooking from frozen, add 2-3 more minutes.
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19
Remove with a slotted spoon.
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20
For the sauce: In a DRY medium saute pan over medium heat, add your chopped walnuts and toast them, tossing often, until they begin to lightly brown and give off a nice nutty fragrance.
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21
Add the remaining butter to the walnuts.
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22
Once the butter is melted add the sage leaves.
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23
Swirl the butter, watching it closely.
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24
It will foam and then start to become a beautiful chestnut colored brown.
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25
You will also smell the wonderful nuttiness the butter gives off when it browns.
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26
This means it is ready.
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27
Be careful not to overcook the sauce- it can turn from brown butter to burnt butter very fast.
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28
Once finished cooking, remove from heat and add a couple grinds of black pepper.
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29
Pour over the pasta and serve.
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30
The crispy sage leaves are completely edible- dont you dare pick them out!
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31
They look so pretty and add such a wonderful flavor to the dish.
