There’s nothing quite like the satisfaction of creating your own stuffed pasta. These Butternut Squash Tortellini are little pockets of autumnal bliss, filled with a sweet, savory, and creamy mixture of roasted squash, Parmesan, and a hint of nutmeg. While shaping each one is a labor of love, the process is incredibly rewarding, and the result is a restaurant-quality dish made right in your own kitchen. Serve them simply in a flavorful vegetable broth, or toss them in a classic brown butter and sage sauce for a truly unforgettable meal. Don’t have time for intricate folding? See our pro-tips for a simpler triangle version!
Ingredients
• For the Butternut Squash Filling
• 2 cups / 450g cooked butternut squash, preferably baked and mashed
• 2 large eggs, lightly beaten
• 1/2 cup / 50g freshly grated Parmesan cheese
• 1/2 tsp freshly grated nutmeg
• 1 tsp sugar, optional, to taste
• Salt and freshly ground black pepper, to taste
• For Assembly
• 1 batch Fresh Egg Pasta Dough, rolled into thin sheets
• All-purpose flour, for dusting
Instructions
1. Prepare the Filling: In a medium bowl, combine the mashed butternut squash, eggs, Parmesan cheese, nutmeg, salt, and pepper. For the best texture, pass the cooked squash through a food mill or ricer before mixing. Taste the mixture; if your squash isn’t naturally sweet, add the sugar. Adjust seasonings as needed. The filling should be smooth and flavorful.
2. Cut the Pasta: Lightly flour a work surface. Lay out a sheet of fresh pasta dough and cut it into 2 to 2.5-inch (5 to 6 cm) squares. Work with one sheet at a time, keeping the remaining dough covered to prevent it from drying out.
3. Fill and Shape the Tortellini: Lightly brush the pasta squares with a little water. Place about 1 teaspoon of the squash filling in the center of each square. Fold one corner over to the opposite corner to form a triangle, pressing firmly around the filling to seal the edges and remove any air pockets. Take the two bottom corners of the triangle and bring them together around your index finger, pressing one corner over the other to seal. Gently slide the tortellini off your finger. Place the finished tortellini on a lightly floured baking sheet, making sure they don’t touch.
4. Cook the Tortellini: Bring a large pot of generously salted water to a rolling boil. Carefully add the tortellini, cooking in batches of about 30 to avoid overcrowding the pot. Cook for 3-5 minutes, or until they float to the surface and are tender.
5. Serve: Use a slotted spoon to remove the tortellini from the water. Drain well and immediately toss with your favorite sauce, such as brown butter with sage leaves, and serve hot with an extra sprinkle of Parmesan cheese.
Nutritional Information
• Approximate values per serving (about 10 tortellini), sauce not included.
• Calories: 350 kcal
• Protein: 15g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 4g
Pro Tips
• Roast, Don’t Boil: For a richer, less watery filling, roast your butternut squash instead of boiling it. Halve the squash, scoop out the seeds, and bake at 400°F / 200°C until fork-tender.
• Make-Ahead & Freeze: Arrange uncooked tortellini in a single layer on a floured baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.
• Time-Saver Triangles: If you’re short on time, simply fold the pasta squares into triangles (like ravioli) and press firmly to seal. They taste just as delicious and cook in the same amount of time.
• Filling Swaps: This recipe works beautifully with other vegetables. Try substituting the squash with an equal amount of cooked, mashed sweet potato (omit the sugar) or even leftover mashed potatoes. For the potato version, consider adding 1/4 cup of chopped fresh herbs like chives or parsley.
