Butternut Tortellacci Recipe
Recipe information
Make Butternut Tortellacci in just 2h . tortellacci stuffed with four-cheese blend, asiago cream, butternut squash, prosciutto, parmesan
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pasta Dough
Filling
Asiago Cream Sauce
Garnish
Pasta Dough
1. Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center, crack in the eggs and add the olive oil. Using a fork, beat the eggs and gradually incorporate the flour from the edges until a rough dough forms.
2. Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
3. Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 30-40 minutes until tender. Once cooled, scoop out the flesh and mash it.
4. Mix the Filling
In a bowl, combine the mashed butternut squash, ricotta, mascarpone, parmesan, asiago, salt, pepper, and nutmeg. Mix until smooth and well combined.
Asiago Cream Sauce
5. Make the Cream Sauce
In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the asiago cheese, salt, and pepper. Continue to cook until the cheese is melted and the sauce is smooth. Reduce heat to low to keep warm.
Assembly
6. Roll Out the Dough
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Cut into squares, approximately 3 inches by 3 inches.
7. Fill the Tortellacci
Place a small spoonful of the filling in the center of each square. Fold the pasta over to form a triangle and pinch the edges to seal. Then, bring the two corners of the triangle together and pinch to create the tortellacci shape.
8. Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serving
9. Serve
Plate the tortellacci and drizzle with the asiago cream sauce. Top with crispy prosciutto, freshly grated parmesan, and sage leaves.
Local Coupons
No local coupons found for this recipe's ingredients.