Eeks, I’m 36 weeks pregnant! How did it sneak up on me so fast?! The past few months have been busy, busy, busy cleaning out the apartment, getting the baby’s room ready, making baby crafts, learning about childbirth, freaking out about childbirth, working, enjoying summer, etc, etc, etc.
And since I’m pretty sure I’ll have even less time once the baby is born, I’m trying to prep some in advance and get meals ready and in the freezer. We got fresh sage in our CSA box last week, and I just had to find a good recipe for it! I have been holding onto this recipe from a coworker (thanks Gwen!) for Butternut Squash and Sage Tortellini for a while, so I cleared some time last weekend to get to tortellini making. I made 76 tortellini – enough for 3 meals for my husband and me.
What’s your favorite meal to freeze? I need lots of ideas so that my freezer can be stocked by the time the baby gets here.
Butternut Squash Tortellini
- 2 cups semolina flour
- 1/4 cup cooked, mashed butternut squash
- ~3/4 cup water
- dash of salt
- 2 cups cooked, mashed butternut squash
- 1/4-1/2 lemon worth of zest
- 3 sage leaves, chopped
- Mix together filling ingredients. Set aside.
- Mix together dough ingredients. Add water slowly while mixing until dough comes together.
- Roll out dough.
- Cut out circles with a cookie cutter. Keep dough covered while you aren’t working with it to prevent it from drying out.
- Spoon a small amount of filling into the center of each circle.
- Dip finger in water, and moisten 1/2 way around edge of circle. Fold circle in half, press to seal, then bring corners together to form tortellini.
- Place tortellini on a waxed paper covered cookie sheet to dry out.
- If freezing, place trays in freezer for ~1 hour. Then collect from tray and place in freezer bags.
- To cook, place in large pot of boiling salted water. Cook until they rise to the top plus 1-2 minutes.
- Serve with sage leaves sauteed in olive oil or your favorite sauce.