Butternut Squash Tortelloni {Recipe}

Benny’s Chop House (444 N. Wabash Ave., Chicago, IL, 312-626-2444) is featuring a delicious Butternut Squash Tortelloni on its menu in celebration of National Tortellini Day, February 13. Tortelloni is simply a larger version of tortellini. The sweet yet nutty flavor of butternut squash creates a comforting dish, perfect for a cold winter’s day.

Here’s the recipe if you want to try making your own to celebrate National Tortellini Day :)

Pasta Dough

• 2 eggs
• 1 egg yolk
• 8 oz ap flour
• 1/2 tbsp olive oil
• 1/2 tbsp whole milk

Combine ingredients into a mixer with a dough hook on medium speed and mix until dough is smooth and elastic. 10 to 15 minutes. Remove dough from mixing bowl, wrap in plastic wrap and place in fridge for 30 minutes

Pasta Filling

• 1 pound butternut squash
• ¼ cup cream cheese
• ¼ cup grated Parmigiano -Reggiano
• ¼ cup olive oil
• Salt and white pepper taste

Dice Squash into 2 inch pieces. Toss with olive oil, salt and pepper to taste. Roast in an over (350°) until tender for 30+ minutes. While the squash is still warm, fold in the cream cheese, olive oil, Parmesan and salt/pepper. Let the mixture cool.

Roll out pasta dough into sheets, you should be able to see through the pasta. Cut pasta into 4 inch diameter squares. Place squash/Parmesan mixture in the center of each square. Egg wash the corners of the pasta. Make a triangle out of the square and then bring the two corners together to make the tortelloni. Cook pasta in boiling salted water for 2 to 3 minutes. Fresh pasta cooks very quickly.

Sauce

• 1 oz. butter
• 4 oz. heavy cream
• 1 oz. fresh sage
• Salt and white pepper to taste

Melt butter in pan over medium-high heat. When butter is brown, add cream and sage. Reduce by half and check seasoning. Add cooked pasta to the sauce – gentle – to lightly coat pasta and serve.
Garnish with fresh sage

(Disclosure: I was not compensated for this post but Benny’s Chop House provided the recipe and image for me to share.)