Butternut Tortellaci Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until the dough begins to come together.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Cook the Butternut Squash

In a pot of boiling salted water, cook the butternut squash until tender, about 15-20 minutes. Drain and allow to cool slightly.

Prepare the Filling

In a bowl, mash the cooked butternut squash. Add ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined. Set aside.

Roll Out the Dough

Divide the resting pasta dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin on a floured surface.

Cut and Fill

Cut the rolled dough into squares (about 3 inches). Place a spoonful of filling in the center of each square. Fold the square over to form a triangle, sealing the edges tightly.

Shape the Tortellaci

Bring the two corners of the triangle together to form a 'C' shape and pinch to seal. Repeat with the remaining dough and filling.

Cook the Tortellaci

Bring a large pot of salted water to a boil. Cook the tortellaci in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add sage leaves and cook until crispy. Add minced garlic and cook for an additional 1-2 minutes. Season with salt and black pepper.

Serve

Gently toss the cooked tortellaci in the sage butter sauce. Serve warm with additional grated Parmesan if desired.