Squash and ricotta tortellinis

  • Preparation 1 h 30 min
  • Cooking 40 min
  • Servings 4
  • Freezing Absolutely



  • 4 cups butternut squash, diced (1 medium squash)
  • 2 tablespoons olive oil
  • 1/4 teaspoon Provence herbs
  • 1/2 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/4 cup light ricotta cheese
  • 1/2 cup fresh parmesan cheese, finely grated
  • 1 recipe fresh homemade pasta
  • Salt and ground pepper



  • Preheat the oven at 375°F.
  • Place the squash in a big baking tray and drizzle with the olive oil. Sprinkle with the Provence herbs, season with salt and pepper then toss well. Cook in the oven for about 30 minutes, tossing from times to times. Remove from oven, chop and pour in a big bowl. Set aside.
  • Meanwhile, in a skillet at medium heat, add a drizzle of olive oil followed by onion and garlic. Stir and cook for 3-4 minutes until tender. Season with salt and pepper then add with the squash.
  • Add the ricotta and the parmesan then season with salt and pepper. Stir and reserve in fridge.
  • Roll down your fresh pasta dough until thickness # 5 on the KitchenAid pasta extension then cut in 7 cm X 7 cm squares. Baste the sides of the squares with water, add about 1/2 teaspoon of the squash mix per square then form your tortellinis. Place on a floured baking tray then reserve in fridge. The best is prepare them a couple of hours is advance so that they can dry a bit!
  • Bring a big pan filled with salted water to a boil and pour the tortellinis in it. Cook for 3-4 minutes and throw in a strainer. Drain well then serve with my roasted peppers rosée sauce or with a creamy Alfredo sauce!