Butternut Squash Tortellini

Prep Time:

1 hour

Cook Time:

40 minutes

Serves:

4

Working for my friend’s father near Ferrara, in Emilia-Romagna, I learned to make pasta—20kg a day, to be precise. Most of it was made by machine, but the tortellini and cappelletti were cut and formed by hand. No one spoke Italian, and I wanted to learn, but they all spoke Ferrarese, the local dialect. I was the only man in the kitchen while the chefs were away doing three months of national service, and the older women used to rib me—but it was all in good fun.

Traditionally, tortellini are cut from squares and the name means “little pies” or “little cakes”. For this recipe, I use an 8cm round cutter and fill them with spinach and ricotta, then serve them with a smooth butternut squash sauce. You could also use a butternut squash and ricotta filling and serve the tortellini with sage butter.

Ingredients

For the pasta

500g ‘00’ flour or strong bread flour
1 tsp saffron strands
5 eggs
1 egg yolk

For the spinach and ricotta filling

250g ricotta cheese
250g spinach, washed
100g Parmesan, finely grated
Nutmeg and black pepper, to taste

For the butternut squash sauce

1 small butternut squash
100g butter
100ml double cream
Sea salt and black pepper, to taste

To shape and finish

Flour and fine semolina, for dusting
4 tbsp grated Parmesan, for the crisps
Toasted pine kernels and grated Parmesan, to serve

Method

Make the pasta

Soak the saffron strands in 1 tbsp boiling water, then allow to cool.
Whisk the eggs and egg yolk with the saffron and its soaking water.
Place the flour in a mixing bowl and make a well in the centre.
Pour in the egg mixture and incorporate it gradually with a fork.
Tip the dough onto a work surface and knead until smooth.
Wrap in cling film and leave to rest for 30 minutes before rolling.

Make the filling

Blanch the spinach in boiling salted water for 30 seconds, then refresh it in iced water.
Drain well, squeeze out as much water as possible and chop finely.
Combine the spinach, ricotta, Parmesan, nutmeg and black pepper in a bowl.
Transfer the filling to a piping bag.

Make the butternut squash sauce

Cut the squash in half widthways.
Peel it and remove the seeds with a spoon.
Cut the flesh into 4cm chunks and place them in a saucepan.
Cover with water and bring to a simmer.
Cook until the squash is tender and about 1cm of water remains in the pan.
Add the butter and cream, then season well.
Blend until smooth.

Shape the tortellini

Using a pasta machine, roll the dough to its thinnest setting.
Leave the sheets to rest on a well-floured surface for 5 minutes.
Cut the pasta into 8cm discs.
Pipe a walnut-sized amount of filling onto each disc.
Hold a disc in your hand and lightly dampen the edge of one half with water.
Fold the disc in half and seal the edges firmly.
Rest the straight edge on your middle finger.
Twist the left side under your finger and the right side over it.
Pinch the two sides together.
Place on a tray dusted with fine semolina.

Make the Parmesan crisps

Preheat the oven to 180°C, turning off the fan setting if possible.
Line a shallow baking tray with baking parchment.
Using an 8cm cutter as a guide, draw four circles on the parchment.
Place 1 tbsp grated Parmesan inside each circle.
Bake for 8–10 minutes, until golden brown.
Using a small palette knife, lift each crisp from the tray and drape it over the base of a small bowl or cup to cool.

Finish the dish

Reheat the butternut squash sauce until simmering.
Cook the tortellini in boiling salted water for 4–5 minutes, then drain and add to the sauce. Season to taste with salt and black pepper.
Divide among four bowls and garnish each serving with toasted pine kernels, grated Parmesan and a Parmesan crisp.

Cook with Andy

Want to build your confidence with Italian techniques and cook alongside Andy? Join his small-group Introduction to Italian Cookery beginners class at The Tree Inn, Stratton. The final August date is 29 August and advance booking is required.

Butternut Squash Tortellini