Butternut Squash Tortellaci Recipe

Make the dough

On a clean work surface, make a mound with both flours and create a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.

Knead the dough for about 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25 minutes or until tender and slightly caramelized.

Transfer roasted squash to a bowl. Add chopped sage and mash until mostly smooth. Fold in crumbled Gorgonzola Dolce. Let cool before using.

In a small saucepan, melt butter over medium heat. Add diced apple and cook until softened and golden, about 5 minutes.

Add balsamic vinegar, brown sugar, and salt. Simmer for 8–10 minutes until the mixture thickens to a syrupy consistency. Keep warm.

Divide pasta dough into 4 pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin (about 1/16 inch thick).

Cut dough into 3-inch squares. Place 1 teaspoon of filling in the center of each square. Fold diagonally into a triangle, pressing edges to seal. Bring the two bottom corners together and press to form the tortellaci shape.

Bring a large pot of salted water to a gentle boil. Cook tortellaci in batches for 3–4 minutes, or until they float and are tender.

In a large skillet, melt 2 tablespoons of butter. Add sage leaves and fry until crisp, about 1 minute. Remove sage leaves and set aside.

Add drained tortellaci to the butter and gently toss to coat. Season with black pepper.

Plate tortellaci, drizzle with apple balsamic reduction, sprinkle with extra crumbled Gorgonzola, and garnish with crispy sage leaves.