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A plate of Acorn Squash Tortellini, topped with nutmeg cream sauce.
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5 from 1 vote

Acorn Squash Tortellini with Nutmeg Cream Sauce

This Acorn Squash Tortellini with Nutmeg Cream Sauce recipe makes some of the most beautiful, silkiest pasta I’ve ever made. The nutmeg cream sauce is a perfect compliment for the squash.
Prep Time55 mins
Cook Time55 mins
Resting Time30 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Italian, Vegetarian
Servings: 4 People
Calories: 855kcal
Author: Marie Porter

Equipment

Pasta Maker (Optional)

Ingredients

Acorn Squash Pasta:

  • 2 Acorn Squashes
  • 4 tablespoon Butter
  • Salt
  • 2+ cups All-Purpose Flour
  • 2 Large Eggs

Squash and Ricotta Cheese Filling:

  • 1 ½ cups Squash Puree From the 2 squashes in the pasta!
  • 2 tablespoon Brown Sugar
  • ½ cup Ricotta Cheese
  • ⅛-1/4 teaspoon Ground Nutmeg
  • teaspoon Cinnamon
  • teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Pepper

Nutmeg Cream Sauce:

  • 4 oz Cream Cheese softened
  • ¼ cup Dry White Wine
  • 1 cup Heavy Cream
  • ¼+ teaspoon Ground Nutmeg
  • Salt and Pepper to taste

Assembly:

  • Flour
  • 1 Large Egg whisked
  • Salt

Instructions

Acorn Squash Pasta:

  • Preheat oven to 400F
  • Cut each squash in half, scoop out seeds and “gunk”. Arrange on a baking sheet, and place 1 tablespoon butter and a pinch of salt in the hollowed out seed cavity of each squash. Roast for about 40 minutes, or until very tender. Remove from oven, allow to cool slightly.
  • Scoop out the flesh of the squash, puree in a food processor until almost a paste. Transfer all but ⅓ cup of the puree to a bowl, cover and set aside.
  • In the food processor, combine that ⅓ cup puree with 2 cups of flour and 2 eggs. Blitz for about a minute, or until everything is evenly distributed and crumbly.
  • Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
  • Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.
  • Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!

Squash and Ricotta Cheese Filling:

  • In a clean food processor, blitz ingredients until everything is smooth and well incorporated. Cover with plastic wrap and chill until use.

Nutmeg Cream Sauce:

  • In a medium saucepan, whisk cream cheese with wine until smooth. Stream heavy cream into mixture slowly, whisking constantly to form a thick sauce. Add nutmeg, whisking once more until smooth and uniform.
  • Heat sauce, stirring often, until it comes to a simmer. Simmer for a few minutes, until thickened. Season with salt and pepper.

Assembly:

  • Bring a large pot of water to a boil, salt it well.
  • Run your dough through a pasta maker until it is as thin as you can get it. One sheet at a time, transfer pasta to a floured work surface, cut into 3″ diameter circles (I used a cookie cutter, you can use a drinking glass, etc)
  • Drop a bit of filling (~ ½ teaspoon) in the middle of each pasta circle.
  • Use a pastry brush to brush a little whisked egg around the edge of each round.
  • Fold each piece in half to form a half circle, pushing out excess air from around the filling as you go. Press to firmly seal edges.
  • Push the center (filling) towards the rounded edge, almost like you’re folding it in on itself.
  • As you push the center backwards, pull the two ends of the semi circle around it, pressing together to seal.
  • Transfer tortellini to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well. Serve tortellini hot, topped with nutmeg cream sauce.

Nutrition

Calories: 855kcal | Carbohydrates: 81g | Protein: 19g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 282mg | Sodium: 589mg | Potassium: 987mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2716IU | Vitamin C: 24mg | Calcium: 237mg | Iron: 5mg