Anthony Scotto and Elaina Scotto of New York City’s Fresco by Scotto Restaurant share their go-to fall harvest recipe, highlighting the comforting flavors of butternut squash, sage, nutmeg, and amaretto — all rolled with ricotta cheese into rollatini.
Equipment needed: Pastry bag, pastry brush, kitchen spider (hand strainer)
Add the well-cooked butternut squash to a large mixing bowl.
Brown butter in a small sauce pan, add the sage and sauté for 2-3 minutes. Pour the butter and the sage over the butternut squash, remove from heat and set aside to cool.
Transfer butternut squash mixture to a bowl and fold in ricotta, Parmesan, fresh grated nutmeg, and season with salt and pepper to taste.
To make rollatino, lay pasta sheet on a clean work surface. Using a large pastry bag, pipe the filling lengthwise along one edge of the pasta sheet. Brush pasta sheet with egg wash and fold over lengthwise to form one continuous tube. With your fingertips, press down around the filling and along the sides of the pasta to seal the rollatino.
Bring 1 large pot of lightly salted water to a boil. Add the rollatino and when it comes to the surface, remove with Kitchen Spider and add directly to brown butter. Stir pasta carefully in butter until rollatino is well coated. Serve on warm plates and spoon 2 tablespoons of melted brown butter and add the Parmesan.
Heat sauté pan over medium to high heat. Add butter while moving pan in circular manner. When butter is melted completely and begins to turn light brown, add sage leaves, season with salt and pepper and, shut off heat.
When ready to serve, roll rollatino in circular pattern on plate, top with sauce, and sprinkle with crumbled amaretto cookies.