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Vegetarian, Italy

Butternut squash tortelli with butter and parmesan

Butternut squash tortelli are filled pasta from Mantua, Italy, stuffed with roasted squash and crushed amaretti cookies. For 4 people, plan on 1 hour 40 minutes and a medium difficulty level, for about €2.40 per person. Success depends on a well drained filling and pasta rolled thin enough to stay tender once cooked.

A festive dish from Mantua, squash tortelli lifted with a touch of amaretti, finished with butter and parmesan.

Butternut squash tortelli with butter and parmesan
Total time
1 h 40
Difficulty
Medium
Cost per person
€2.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Roasted squash brings a soft, slightly sweet base, and crushed amaretti cut through it with a bitter, crunchy edge. Parmesan and nutmeg balance the filling, while the sage butter coats each tortello in a warm aroma the moment it comes out of the water. This sweet and savory combination is typical of northern Italy, surprising on the first bite, hard to stop eating after that.

This is a recipe worth saving for a Sunday or a meal that matters, when you have time to knead the dough and shape the squares one by one. It takes organization but no tricky technique, and it holds up well made ahead so you can host without stress on the day. Kids who are a bit adventurous might like the sweet filling, but this dish is really built with adults in mind.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Amaretti cookies 4
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Grated parmesan 80 g
  • Butter 80 g

Fruits and vegetables

  • Butternut squash 600 g
  • Fresh sage 8 sprigs

Allergens Gluten, Eggs, Lactose, Tree nuts

The step by step recipe

  1. Mix the flour and eggs, knead for ten minutes, then let the dough rest under a cloth. 30 min

    The dough should feel firm, add a drop of water if it's too dry.

  2. Cut the squash into chunks, roast it at 200°C, then mash it with the crumbled amaretti, half the parmesan, and the nutmeg. 30 min

    Let the filling cool and drain, a wet filling tears the dough.

  3. Roll the dough out thin, place small mounds of filling, cover, and cut into squares.

    Press the air out around the filling before sealing, otherwise the ravioli won't hold their shape.

  4. Cook the tortelli in gently simmering salted water. 5 min

    Once they float to the surface, they're nearly done.

  5. Melt the butter with the sage, coat the drained tortelli, and top with the remaining parmesan.

    Let the butter brown slightly for more flavor.

Our tips to get it right

  • Weigh the filling after draining it well, a filling that is too wet softens the dough and makes the tortelli split while cooking.
  • Work with a small piece of dough at a time and keep the rest under a damp cloth, it dries out fast and turns brittle.
  • Serve the tortelli as soon as they are coated in butter, the thin dough soaks up moisture and sticks if it sits too long on the plate.

The variations

  • Swap the butternut squash for kabocha, its edible skin once roasted saves you peeling time.
  • For a nut free version, skip the amaretti and add a bit of lemon zest to the filling to keep some brightness.
  • For a quicker meal, shape fewer, larger tortelli, the filling and cooking stay the same but assembly goes faster.

What to serve it with

  • A simple green salad
  • A glass of dry white wine
  • Extra shaved parmesan on top

Storage

Uncooked tortelli keep for one day in the fridge on a floured cloth, spaced apart so they don't touch. They freeze very well uncooked, laid flat on a tray then bagged, and can go straight into simmering water from frozen. Once cooked and tossed in butter, they're best eaten within the hour.

Questions about this dish

Can I use something other than amaretti cookies?

Yes, slightly bitter dry cookies or crumbled gingerbread work well as a substitute. The key is keeping a dry texture that soaks up moisture from the squash.

Can I make the filling ahead of time?

Yes, make the filling the day before and keep it in a sealed container in the fridge. It needs to be cold and well drained before you shape the tortelli.

How do I keep the tortelli from bursting while cooking?

Press out the air around the filling well before sealing the edges, and don't overfill each square. Dough rolled too thick holds up worse than thin dough.

Can I make this recipe without a pasta machine?

Yes, a rolling pin works fine, you'll just need more time to get the dough thin enough. Work in small batches to make it easier.

How long does it take to make butternut squash tortelli with butter and parmesan?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in butternut squash tortelli with butter and parmesan?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does butternut squash tortelli with butter and parmesan cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose, tree nuts. Always check the labels of the products you buy.

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