This hearty Butternut Squash Tortelloni with Cranberry Walnut Sauce by Giada is prepared using butternut squash, ricotta cheese, wonton wrappers, dried cranberries, and walnuts. This flavorful pasta recipe takes about 1 hour and 10 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

For the Tortelloni:

• 1 butternut squash (about 2 pounds), peeled and cubed (approximately 3 cups)
• 4 tablespoons of extra-virgin olive oil, divided
• 1½ teaspoons of herbes de Provence
• ½ teaspoon of salt, plus more to taste
• ¼ teaspoon of freshly ground black pepper, plus more to taste
• 2 large shallots, chopped (about ½ cup)
• 2 garlic cloves, chopped
• 1 cup of whole-milk ricotta cheese
• 4 small amaretti cookies, crushed (about ⅓ cup)
• ¼ teaspoon of freshly grated nutmeg
• 36 small square wonton wrappers

For the Cranberry Walnut Sauce:

• ¾ cup of unsalted butter (1½ sticks)
• 2 tablespoons of coarsely chopped fresh sage
• ½ cup of dried cranberries, chopped dried cherries, or a mix of both
• ½ cup of toasted walnuts, chopped
• ¼ teaspoon of salt, plus more to taste
• ¼ teaspoon of freshly ground black pepper, plus more to taste
• ⅓ cup of freshly grated Parmesan cheese

How To Make Giada Butternut Squash Tortelloni With Cranberry Walnut Sauce

For the Tortelloni Filling:

1. Roast the Squash: Preheat the oven to 375°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, herbes de Provence, salt, and pepper. Spread them on a foil-lined baking sheet and roast until soft and golden, which will take about 25 minutes.
2. Sauté the Shallots and Garlic: While the squash is roasting, heat the remaining olive oil in a small sauté pan over medium heat. Add the chopped shallots and garlic, cooking until they turn lightly golden, which should take around 3 minutes.
3. Blend the Filling: In a food processor, combine the roasted squash, the sautéed shallots and garlic, and the ricotta cheese. Pulse the mixture a few times until it begins to blend smoothly. Add the crushed amaretti cookies and the freshly grated nutmeg, then sprinkle in some salt and pepper to taste. Pulse it all together until the filling reaches a smooth consistency.

For Shaping & Cooking the Tortelloni:

1. Lay Out and Fill the Wonton Wrappers: Lay out 6 wonton wrappers on a dry work surface, keeping the remaining wrappers inside the package or covered with a lightly dampened paper towel to prevent them from drying out. Place 1 tablespoon of the squash mixture in the center of each wonton square.
2. Fold and Seal the Tortelloni: Use a small pastry brush to lightly wet the edges of each wrapper. Fold each square into a triangle, pressing firmly along the edges to make sure they’re sealed without any air pockets. Lightly dampen the corners of the longest side of each triangle, then gently press the corners together to form the tortelloni shape. Place the finished tortelloni on a baking sheet and cover with plastic wrap.
3. Repeat Until All Filling is Used: Dry the work surface before laying out more wrappers to avoid sticking. Repeat the process until all the filling is used, making approximately 36 tortelloni in total. You can freeze the tortelloni on the baking sheet, then transfer them to a sealed plastic bag or container for up to one month.
4. Cook the Tortelloni: Bring a large pot of salted water to a boil. Carefully add the tortelloni and gently stir them. Fresh tortelloni will float to the top after about 3 minutes of cooking. If frozen, cook for about 5 minutes until they float to the top.

Make The Sauce and Serve:

1. Prepare the Sauce: While the water is heating, melt the butter in a large, heavy skillet over medium heat. Add the chopped sage and cook for about 3 minutes, until the butter begins to brown and the sage becomes fragrant. Turn off the heat and stir in the dried cranberries, walnuts, salt, and pepper.
2. Combine and Serve: Using a slotted spoon, carefully transfer the cooked tortelloni to a serving platter. Spoon the cranberry walnut sauce over the tortelloni, then sprinkle with freshly grated Parmesan cheese. Serve the dish immediately while warm.

Recipe Tips

• Add Some Extra Creaminess: If you prefer a creamier filling, add a tablespoon of mascarpone cheese to the squash and ricotta mixture before blending. It enhances the richness without overpowering the delicate squash flavor.
• Experiment with Wonton Wrappers: For a more authentic Italian twist, use fresh egg pasta sheets instead of wonton wrappers. Cut them into squares and follow the same instructions for shaping the tortelloni.
• Swap Out the Amaretti Cookies: If you’re not a fan of amaretti cookies or can’t find them, use crushed gingersnap cookies for a similar touch of sweetness and warmth in the tortelloni filling.
• Make-Ahead for Convenience: Prepare and freeze the tortelloni ahead of time. Arrange them on a baking sheet in a single layer until firm, then transfer to a freezer bag for up to one month.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Pasta With Chicken Ragu Recipe
• Giada Spaghetti With Clams
• Giada Orecchiette With Spicy Sausage and Broccoli Rabe