Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup.
While the oven is preheating, bring a pot of water to boil. Boil the tortellini according to package instructions.
In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon olive oil and ¼ teaspoon salt to coat. Evenly spread across the parchment paper lined baking sheet. Bake for 30-35 minutes, tossing halfway through. The squash will be golden and soft when done.
When the tortellini is done boiling, drain and return to the empty pot. Drizzle with remaining 1 tablespoon of olive oil. Stir in the ricotta cheese and fresh spinach. Cover and return heat to low, warming until the ricotta is hot and spinach is wilted.
Stir in the roasted butternut squash. Top with a liberal amount of freshly ground black pepper. Serve with a lemon wedge, sprinkle of freshly chopped basil and optional red pepper flakes. Enjoy!
Tortellini: Package sizes for tortellini vary, so aim for 12-16 ounces. I used dry (uncooked) tortellini from Barilla but a similar amount of refrigerated tortellini will also work.Storage: Refrigerate in a closed container for 4-5 days. The ricotta will dry up in the fridge, so add a splash of water before reheating in the microwave.