Butternut Squash Tortellini Recipe

Food, HolidayJournalPineridge Recipes | December 23, 2017

Butternut squash tortellini

Looking for a hearty winter dish to impress your guests this holiday season? Our chef, Matty Neufeld shares a dish that is very near and dear to his heart; Butternut Squash Tortellini. Please find his story below, followed by the recipe!

My first experience with butternut squash tortellini came from a little Italian restaurant in Australia that I worked at for some time, called Il Lido. Chef Alex’s version was tossed with brown butter and sage, served with an arugula salad, topped with a warmed goat cheese disk then beautifully drizzled with aged balsamic vinegar. The brown butter sauce was classic and easy. While the arugula salad was delicious, I’m still on the fence about salad mixed with pasta.

My second experience with butternut squash tortellini was in Italy, during a 1-year cooking program that I was so grateful to be a part of. I wanted to do my second work term for my cooking program at Dal Pescatore Santini because the chef was the best female chef in Italy. So, in my free time I would watch videos of this restaurant, trying to prepare for my work term. I came across this one video of the son, Giovanni preparing the pumpkin tortelli. I watched this video a numerous amount of times and used it to help me learn Italian words. Unfortunately, I did not get my first choice for my work term, but I memorized that recipe and I feel it helped me understand the logic not only behind that amazing dish, but also the simplicity to true Italian cooking at its finest!

Now for the Pineridge Hollow Butternut Squash Tortellini! I feel that this dish is one of the best on our current menu. It’s one that I’m very proud of but one that will continue to evolve with the feeling of the times. During my first year of becoming a chef at a farm-to-table restaurant, I realized I would encounter thousands of pounds of squash during the fall and winter months. I needed a great way to use this beautiful vegetable. I enjoy making pasta, and quickly remembered my past experiences with squash and pasta, so I knew it was the right way to go.

I am very fortunate to work at a true farm-to-table restaurant, so I have some of the best selection of local produce in Manitoba. Our pasta dough is made from 100% all-purpose Manitoba flour and Nature’s Farm eggs. We make a brown butter sauce for the pasta with Crown Royal Maple Whiskey, sage stems, and shallots.

We finish off the dish with toasted crushed Hazelnuts, Parmigiano Reggiano, fried sage leaves, a quick grating of fresh nutmeg and maple syrup drizzle!

Buon appetito!

See the recipe below, or click here to download and print your very own recipe card.



4.5 cups of flour

6 eggs

1.5 tsp oil

1 tbsp salt


  • Place flour and salt into a large mixing bowl
  • Add eggs & oil to the flour and mix with a dough hook on low for 3-5 minutes or just until it comes together.  (Note: when the dough is almost together, stop the machine and feel the consistency, if its too wet, a pinch more flour, if too dry, add a splash of water)
  • turn mixer to medium speed and mix for a further 5-7 minutes until well kneaded. Take the dough out of the machine it shouldn’t be wet but soft enough to move and stretch, knead by hand until the dough ball is tight and uniform.



4 cups butternut squash puree, drained

2 egg yolks

1/2 cup shredded parmesan

1/4 cup maple syrup

2 Tbsp panko breadcrumbs (more if needed)

1/2 cup crushed graham cracker crumb

1 tbsp kosher salt




  • Place all ingredients into a food processor and mix until smooth
  • check seasoning


1. Cut a piece of dough off of the ball you have refrigerated for at least half an hour. Run through a pasta mill from the thickest setting and each setting smaller until you get to the thinnest setting, dusting with flour as necessary. (Chef tip, fold the pasta onto itself story book style to “laminate” the dough. that builds up the “al dente/bite” of the pasta and lets you control the width of the sheet going through the machine)

2. Once at the smallest setting, using a round cookie cutter size as you prefer (tortellini are smaller, tortelli are bigger). Cut circles from the dough you have rolled

3. Add your filling mix to a piping bag. Pipe a dollop of filling onto the centre of each circle with enough room to fold the pasta and no filling coming out the sides

4. Wet the edge of half the round of pasta to help it seal. Fold the circle in half, making sure not to get filling in between the seal of the dough and pinch firmly to seal. Then take the two corner pieces, and wrap them around the bottom and connect the tips and press firmly to seal.

5. Once you have pinched all of your tortellini and laid them down on a floured baking sheet, keep in the freezer if for a later use. If cooking fresh, bring a pot of salted water to a boil and gently cook for 2-3 minutes/or until they float, remove from water

6. Toss in your desired sauce and finish with garnishes such as parmesan cheese, toasted nuts, and crispy sage