Tortellacci Ossobuco with Butternut Squash & Fried Sage Leaves in Brown Butter Sauce
8 Braised Veal Tortellacci
1/4 cup finely chopped fresh parsley
1 tbsp finely grated lemon zest
1 clove garlic, finely chopped
1/4 cup butter
20 fresh sage leaves
2 cups cubed roasted butternut squash
1/2 cup veal stock
1/2 tsp each salt and pepper
1 tsp lemon juice
1/3 cup grated Parmesan cheese (approx.)
2 tbsp toasted pine nuts
Cook tortellacci in boiling, salted water. Drain well, reserving 1/2 cup cooking liquid. Place parsley, lemon zest and garlic on cutting board. Chop together for about 1 minute or until well combined. Reserve and set aside. Meanwhile, melt butter in skillet set over medium heat; cook sage leaves for 5 to 7 minutes or until edges are curled. Drain on paper towel. Cook butter for 2 to 3 minutes or until browned and fragrant. Add butternut squash, stock, salt and pepper to skillet. Simmer for about 3 minutes or until liquid is slightly reduced. Add lemon juice. Toss with cooked pasta, adding enough of the reserved cooking liquid to coat well. Sprinkle with Parmesan; toss to combine. Divide among plates. Sprinkle with pine nuts and reserved gremolata. Garnish with reserved sage leaves. Sprinkle with Parmesan cheese.
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