Pumpkin Tortellini

Ingredients

• ½ butternut squash, (about 3 cups)
• 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
• 1/2 teaspoon salt
• 1/4 teaspoon pepper,
• 1/2 cup tasty cheese
• 1 package small wonton wrappers

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Directions

Preparation:25min  › Cook:3min  › Extra time:30min Other  › Ready in:58min 

1. Roast the pumpkin and the oil (180degrees until pumpkin flesh is soft. Then let it cool. Scoop out the flesh into a bowl.
2. Mix pumpkin and tasty cheese together, adding salt and pepper to taste. This is the filling.
3. Take several wonton wrappers and lay them out over the counter.
4. Put a teaspoon of the filling into half of the wonton wrappers.
5. Using a pastry brush, brush water onto the rim of a filled and an unfilled wonton wrapper. Then press the two together, making a square tortellini. Repeat the process.
6. Be careful not to leave the tortellini in the air for too long or they will dry out. Cover with a damp tea towel.
7. Put the tortellini into the boiling water for 6-7 minutes or so, but check because it can differ.
8. Serve with butter sauce, or just olive oil.