Roasted Carrot and Butternut Tortellini
Prep time
Cook time
Total time
This quick and easy homemade tortellini is my new favorite pasta dish of all time.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 4 carrots, peeled and cut into large coins
  • ¼ butternut pumpkin/squash cut into 1-inch pieces
  • 1 onion chopped
  • 2 tablespoons cooking oil (1 tablespoon for the roasted veg and 1 tablespoon for the onions and garlic)
  • 2 cloves garlic
  • 1 small tub of ricotta cheese
  • ½ cup torn baby spinach
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 package wonton wrappers
Brown Butter and Sage Sauce
  • 8 tablespoons salted butter
  • 16 sage leaves, chopped
  • ½ cup toasted walnuts
  • ½ cup feta, cubed (I used Danish)
  • ¼ cup Parmesan cheese, grated or shaved
  1. Preheat oven to 180C/350F
  2. Place carrots and butternut on a baking sheet and drizzle with oil. Bake for 30-40 minutes until the edges of the vegetables begin to caramelize and turn brown.
  3. Place chopped onion and garlic in a skillet on medium heat along with 1 tablespoon of oil and a pinch of salt. Cook, stirring occasionally until the onions are translucent and just beginning to take on some color. Set aside.
  4. In a large bowl, add the roasted vegetables and roughly mash. Add the torn spinach leaves, onion and garlic mixture and mix to combine.
  5. Dampen a kitchen towel and place on the counter and spread out the wonton wrappers. Place a small dish of water nearby.
  6. With your fingers wet two edges of the wonton wrapper and place a teaspoon of filling in the center.
  7. Fold over the opposite corner from the wet edges and seal. Fold in the right corner of the triangle and wet the outside and pull over the left corner and press to seal. Place on an oiled dish.
  8. Just before serving heat a large pot of water to boiling and place the tortellini in and cook for 4 minutes. Drain and serve with brown butter and sage sauce, walnuts, feta, and Parmesan.
Brown Butter and Sage Sauce
  1. Melt butter in a skillet until it just begins to turn brown.
  2. Toss in the sage leaves and when they are crispy, remove the pan from the heat and toss in the walnuts.
Recipe by Orgasmic Chef at