Butternut Tortellacci Recipe
tortellacci stuffed with four-cheese blend, asiago cream, butternut squash, prosciutto, parmesan
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Ingredients
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Pasta & Filling
Butternut & Prosciutto
Asiago Cream Sauce
Finishing & Garnish
Method
Pasta & Filling
- 1
Prepare filling
In a medium bowl combine ricotta, mozzarella, mascarpone, grated asiago, egg yolk, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg. Mix until smooth and homogeneous. Taste and adjust seasoning; chill briefly if mixture feels too loose (15–20 minutes).
- 2
Fill tortellacci
If using store-bought wrappers, place a teaspoon of filling in the center of each round (about 10–12 g). Moisten edge of wrapper with a little water, fold into a half-moon and press to seal. Bring two corners together and press to form tortellacci (or seal as desired). Repeat until you have 24 pieces. Keep finished tortellacci covered lightly with a damp towel to prevent drying.
Butternut & Prosciutto
- 3
Roast or sauté butternut
Preheat oven to 425°F (220°C) if roasting. Toss cubed butternut with 1 tbsp olive oil, 1 tbsp butter, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 18–22 minutes until tender and lightly caramelized, turning once. Alternatively, sauté in a skillet over medium-high heat 8–10 minutes until tender and golden.
- 4
- 5
Combine with squash
When squash is done, transfer to a bowl and gently fold in the crisped prosciutto and sage leaves. Reserve some prosciutto and sage for garnish.
Asiago Cream Sauce
- 6
- 7
Finish sauce
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in 1 cup grated asiago and 1/4 cup parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch (1/16 tsp) nutmeg. If sauce is too thick, thin with up to 2 tbsp more milk. Keep warm on very low heat; do not boil once cheese is added.
Assembly & Finish
- 8
Cook tortellacci
Bring a large pot of salted water to a gentle boil. Add tortellacci in batches (do not overcrowd) and cook 2–3 minutes for fresh tortellacci, or until they float and are tender. Use a slotted spoon or spider to transfer directly to the warm asiago cream sauce.
- 9
Combine pasta, squash and sauce
Gently fold the cooked tortellacci into the asiago cream. Add the roasted butternut-prosciutto mixture and stir carefully to coat without breaking the pasta. Heat gently for 1–2 minutes so everything is warm and flavors marry.
- 10
Plate and garnish
Divide among 4 plates (or 2 generous servings). Spoon remaining sauce over the top. Sprinkle with 1/4 cup grated parmesan, toasted pine nuts or walnuts (if using), chopped parsley, and reserved crispy prosciutto and sage. Finish with a drizzle (1 tsp) of olive oil and a grind of black pepper to taste. Serve immediately.
