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Butternut Squash Tortellini
Trieste (Friuli-Venezia Giulia) — Mother recipe · en it
A rich and delicious autumnal dish, perfect for the cold days of Trieste.
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400 g of winter squash
- 300 g of tortellini pasta
- 100 g of cooked ham
- 50 g of ricotta cheese
- 2 onions
- 200 g of butter
- salt and pepper to taste
- 2 eggs for the glaze
Method
- Prepare the winter squash by cutting it into pieces and steaming until soft.
- In a bowl, mix the squash with the cooked ham, ricotta cheese, and chopped onions.
- Prepare the tortellini pasta according to the package instructions and fill it with the squash mixture.
- In a pan, melt the butter and cook the butternut squash tortellini for about 2-3 minutes.
- In a small bowl, mix the eggs with a bit of water to make the glaze.
- Arrange the butternut squash tortellini on a plate and pour the glaze over them.
- Serve hot, garnished with salt and pepper if desired.
The story
Butternut squash tortellini is a specialty of Triestine cuisine, dating back to the 16th century. This dish has been perfected in Friuli-Venezia Giulia, where butternut squash is a traditional ingredient.
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