Autumn Sheet Pan Tortellini with Whipped Honey Ricotta

Ingredients

• 9 oz fresh or frozen tortellini (Gluten-free tortellini may be used.)
• 2 cup butternut squash (Small-diced, no larger than 1/2-inch squares; about 12 oz prepared.)
• 2 tbsp fresh sage leaves (Finely chopped.)
• 2 tbsp olive oil (Plus more for lightly oiling hands and as needed to coat the kale.)
• kosher salt (A big pinch for the sheet pan, plus more to taste for the ricotta.)
• ground black pepper (A big pinch for the sheet pan.)
• 1 lb ground Italian sausage (Spicy or sweet; divide into 18 to 20 meatballs.)
• 3 cup curly or Tuscan kale (Shredded; about 5 oz.)
• 3 cloves garlic (Minced.)
• 15 oz part-skim ricotta cheese (For the whipped ricotta.)
• 1 tbsp raw honey (Use up to 2 tablespoons total; additional honey may be drizzled over the finished plates.)
• 0.5 lemon lemon zest (About 1 teaspoon zest.)
• 0.25 tsp red pepper flakes (Optional; additional flakes may be used for topping.)
• kosher salt (A pinch for the whipped ricotta, plus more to taste.)

Steps

1. 1

   Preheat the oven to 400°F. If the sheet pan is not nonstick, line it with parchment paper. Use an extra-large sheet pan, or prepare two smaller pans if needed.

2. 2

   Add the tortellini, diced butternut squash, chopped sage, 2 tablespoons olive oil, a big pinch of kosher salt, and black pepper to the sheet pan. Mix with a spatula or clean hands until the ingredients are evenly distributed and coated in oil and seasoning, then spread them in a single layer.

3. 3

   Divide the ground Italian sausage into 18 to 20 evenly sized portions using a 1-tablespoon cookie scoop or clean hands. Lightly oil your hands and roll the portions into smooth meatballs.

4. 4

   Nestle the sausage meatballs between the squash and tortellini on the sheet pan. Bake until the squash is fork-tender and the sausage is just cooked, 15 to 18 minutes.

5. 5

   While the sheet pan bakes, add the ricotta, 1 tablespoon honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed for 30 to 45 seconds, until smooth and light.

6. 6

   Taste the whipped ricotta. Add the second tablespoon of honey if desired, along with additional salt to taste, and process for another 10 to 15 seconds. Set aside.

7. 7

   After the first bake, toss the tortellini, squash, and sausage on the sheet pan so they are mixed and coated in the oil on the pan.

8. 8

   Add the shredded kale and minced garlic. Toss again, making sure the kale is coated in oil, then spread everything into a single layer. Some overlapping is acceptable.

9. 9

   Continue baking for 10 to 12 minutes, until the squash and sausage are lightly browned on top and the kale is crisp. The tortellini will have a slight crisp; for a softer texture, cook it separately according to the package instructions and add it when serving or during the final 5 minutes of baking.

10. 10

    To serve, divide the whipped ricotta among four plates. Spoon and spread it into a circle on each plate to cover the bottom.

11. 11

    Divide the sheet-pan ingredients among the plates, placing them over the whipped ricotta. Drizzle with additional honey and sprinkle with additional red pepper flakes if desired.

Notes

Refrigerate the sheet-pan components and whipped ricotta in separate sealed containers for up to 4 days. Reheat the sheet-pan components in the microwave for 1 to 2 minutes, then serve with the chilled whipped ricotta. For substitutions, use gnocchi for tortellini; sweet potato or delicata squash for butternut squash; chicken sausage or sliced precooked chicken sausage for Italian sausage; plant-based sausage or one drained and rinsed can of chickpeas for a vegetarian version; and dairy-free ricotta or cottage cheese for the ricotta. If using chickpeas, add them during the final 10 to 12 minutes of baking.

Nutrition per serving

• main
• fall
• sheet-pan
• gluten-free
• nut-free
• high-protein
• meal-prep
• roasted