Acorn Squash Tortelloni Recipe

Preparation and Cooking

1. 1

   Prepare the Acorn Squash

   Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, or until tender. Let cool, then scoop out the flesh and mash it.

2. 2

   Make the Tortelloni Dough

   In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Prepare the Filling

   In a bowl, combine the mashed acorn squash with salt and pepper to taste. Mix well and set aside.

4. 4

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece on a floured surface until thin. Cut into 3-inch squares.

5. 5

   Fill and Shape the Tortelloni

   Place a small spoonful of the acorn squash filling in the center of each square. Fold the square over to form a triangle and press to seal. Bring the two corners of the triangle together, overlapping them slightly, to form the tortelloni shape.

6. 6

   Cook the Tortelloni

   Bring a large pot of salted water to a boil. Add the tortelloni and cook for about 4-5 minutes, or until they float to the top. Remove and drain.

7. 7

   Prepare the 'Nduja Cream Sauce

   In a skillet, sauté the sage leaves in a bit of oil until crispy, then remove and set aside. In the same skillet, add the 'nduja sausage and cook until it starts to render its fat. Add the heavy cream and simmer for 5 minutes, mixing until smooth.

8. 8

   Candied Pepitas

   In a small skillet, combine the pumpkin seeds with brown sugar and a pinch of salt. Cook over medium heat until the sugar melts and coats the seeds, stirring frequently. Let cool.

9. 9

   Serve

   On a plate, place the tortelloni, drizzle with 'nduja cream, and sprinkle with crispy sage and candied pepitas. Enjoy!