welcome back to season 2 (aka year 2!!!) of 10 days of fall dinner ideas 🍂✨🧡 we’re kicking things off with a brand new recipe I cannot stop thinking about: autumn sheet pan tortellini with whipped honey ricotta!!! yup, can confirm.. you can cook tortellini on a sheet pan & when I realized this, I think it changed my life make sure you’re following me to get all 10 recipes from the series 💕 newsletter subscribers get them all right to their inboxes! keep scrolling for the recipe or find it on my substack in bio 🙌 ingredients for the sheet pan: - 9 ounces fresh or frozen tortellini - 2 heaping cups small-diced butternut squash* - 2 tablespoons finely chopped sage leaves - olive oil - kosher salt - ground black pepper - 1 pound ground Italian sausage - 3 packed cups shredded curly or tuscan kale (about 5 ounces) - 3 garlic cloves, minced for the whipped ricotta: - 15 ounces part-skim ricotta cheese (can substitute dairy-free ricotta) - 1 to 2 tablespoons raw honey, additional for drizzling if desired - zest of 1/2 lemon (about 1 teaspoon) - 1⁄4 teaspoon red pepper flakes (optional), additional for topping if desired - kosher salt Preheat the oven to 400°F. Prepare a large sheet pan. Add the tortellini, butternut squash, sage, 2 tablespoons of olive oil, and a big pinch of salt and black pepper to the sheet pan. Use a spatula clean hands to mix, evenly distributing the components and coating everything in the oil and spices. Spread out in a single layer. Use a 1-tablespoon cookie scoop or clean hands, to divide the ground sausage into 18 to 20 evenly-sized balls. With lightly oiled hands, roll each meatball until smooth. Place on the sheet pan, nestled between pieces of squash and tortellini. Bake until the squash is fork tender and the sausage is just cooked, 15 to 18 minutes. Meanwhile, make the whipped honey ricotta: Add the ricotta, 1 tablespoon of honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed until smooth and light, 30 to 45 seconds. Taste and add the second tablespoon of honey if desired, plus additional salt to taste. Process again for 10 to 15 seconds. Set aside. After the first bake, toss the tortellini, squash, and sausage on the sheet pan to mix and coat everything in the oil on the pan. Add the kale and garlic and toss again, ensuring the kale has been coated in oil. Spread out into a single layer and continue baking until the squash and sausage are lightly browned on top and the kale is crisp, 10 to 12 minutes. To serve, evenly divide the whipped ricotta between four plates, spooning and spreading it in a circle on each plate to cover the bottom. Divide the sheet pan components between the four plates, placing everything on top of the ricotta. Drizzle with additional honey and sprinkle additional red pepper flakes if desired. stay tuned for episode 2 coming tomorrow 👀 #fallrecipes #falldinnerideas #autumnmeals #glutenfreerecipes #sheetpanmeal - @jenneatsgoood