Ingredients Pasta + Noodles Italian Pasta Stuffed Pasta Butternut Squash Tortelli 2.0 (1) 1 Review Butternut squash, roasted until tender and golden brown, offers a sweet and earthy balance to the creamy butter sauce draping the pasta. Crushed amaretti cookies add a welcome almond flavor and a lightly crunchy texture to the creamy filling. This generous recipe is easily halved. For a shortcut, substitute wonton wrappers for the fresh pasta and reduce cook time as needed for al dente results. By Alicia Lini Alicia Lini Alicia Lini is a fourth-generation Italian winemaker who hails from a family of distinguished Lambrusco producers from Reggio-Emilia. She is the international spokesperson for her family's brand Lini910. Alicia is an expert on the wine and cuisine of Emilia-Romagna. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Cedric Angeles Active Time: 2 hrs 55 mins Total Time: 5 hrs 5 mins Yield: 12 to 14 Ingredients Butternut Squash Filling 3 pounds butternut squash (about 2 medium squash), halved lengthwise and seeded 1 1/2 teaspoons olive oil 3 ounces amaretti cookies (such as Asturi)(about 26 cookies) 4 ounces Parmigiano-Reggiano cheese (preferably aged), cut into small pieces (about 1 cup) 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg Pasta Dough 5 cups all-purpose flour (about 21 1/4 ounces), plus more for work surface 6 large eggs Additional Ingredients 1/4 cup water 1 cup cold unsalted butter (8 ounce), cut into pieces 3/4 teaspoon kosher salt Finely shredded Parmigiano-Reggiano cheese Fresh sage leaves Directions Make the butternut squash filling Preheat oven to 350°F. Brush cut sides of squash halves evenly with oil. Arrange squash halves, cut sides down, on a large rimmed baking sheet lined with parchment paper. Roast in preheated oven until tender when pierced with a paring knife, 40 to 45 minutes. Remove from oven. Flip squash halves over; let cool 30 minutes. Meanwhile, process cookies in a food processor until fine crumbs form, about 15 seconds. Transfer to a medium bowl. Process cheese pieces in food processor until small crumbles form, about 25 seconds. Add to cookie crumbs in bowl; set aside. Using a spoon, scrape flesh from cooled squash into a medium bowl; discard skins. Working in batches, spoon squash flesh into a fine wire-mesh strainer set over a sink. Using a rubber spatula, gently press squash to remove as much liquid as possible. Return squash to bowl; mash and stir until smooth. Stir in cookie mixture, salt, and nutmeg. Store in an airtight container in refrigerator until ready to use, up to 3 days. Make the pasta dough Mound flour on a clean work surface, and make a well in center. Add eggs to well, and use a fork to gently beat them; slowly incorporate flour into eggs until a batter forms. Using a bench scraper, scrape remaining flour up and into batter. Continue using bench scraper to cut flour into batter until a shaggy mass forms. Using your hands, bring shaggy dough together. Knead until pasta dough is smooth and bounces back when pressed, 10 to 15 minutes. Wrap in plastic wrap; let rest at room temperature 1 hour. Line 2 large rimmed baking sheets with parchment paper. Unwrap pasta dough, and divide evenly into 8 (1/4-pound) portions. Place 1 dough portion on a lightly floured work surface; cover remaining dough portions with plastic wrap. Roll dough portion on work surface into an oval shape until dough is thin enough to see through (about 1/16-inch thick). Using a fluted pastry cutter, cut dough sheet into 6 (4 1/2- x 3-inch) rectangles. Spoon a scant 1 tablespoon butternut squash filling on middle of each rectangle. Working with 1 dough rectangle at a time, place rectangle on work surface with long edge facing you. Fold dough in half diagonally over filling to form a triangle. Gently press out all of the air around filling. Bring together the 2 opposite corners of the triangle so they meet; press points to seal together, making a traditional tortelli shape. Place shaped tortelli in a single layer on prepared baking sheets. (Keep tortelli covered with a clean kitchen towel as you make them.) Repeat with remaining dough and filling to yield 48 assembled tortelli. Bring a large pot of generously salted water to a boil over high. Add half of the assembled tortelli to boiling water, and gently stir once. Return to a gentle boil over high; cook, stirring occasionally, until tortelli are al dente, 8 to 10 minutes. Using a slotted spoon or a spider, remove tortelli from water, and hold over pot a few seconds to drain as much water as possible. Transfer drained tortelli to a large plate. Repeat cooking process with remaining tortelli, transferring the second batch to a large serving platter. If desired, return first batch of cooked tortelli to boiling water, and cook 1 minute to reheat; drain and transfer to a second large platter. While tortelli cook, add 1/4 cup water to a small saucepan; bring to a boil over high. Reduce heat to low; gradually add butter pieces, and whisk until mixture is emulsified and thickened (do not let sauce boil). Remove from heat; stir in salt. Drizzle butter sauce evenly over tortelli on serving platters; sprinkle with shredded cheese, and garnish with sage. Make Ahead After resting, dough may be stored in refrigerator up to 1 day. Let come to room temperature before rolling. To freeze shaped, uncooked tortelli, place in an even layer on a parchment paper–lined baking sheet. Freeze until solid, about 30 minutes. Transfer to ziplock plastic freezer bags, and freeze up to 1 month. Rate It Print