Tortellacci di Zucca in Sage Butter with Cranberries and Walnuts

Serve in a personal cast iron for an Instagram-worthy small plate.


  • Lilly’s Tortellacci di Zucca (OR Butternut Squash Ravioli OR Pumpkin and Mascarpone Ravioli)
  • 4 tbsp unsalted butter
  • 10 small sage leaves
  • Dried cranberries
  • Honey-glazed walnuts

How to Make It

  1. Boil 4 Tortellacci in heavily salted water for 2 to 4 minutes, until desired texture; drain and reserve
  2. In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty (about 3 minutes)
  3. Add cranberries and honey-glazed walnuts
  4. Add Tortellacci and toss; serve in a personal cast iron for presentation



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