I’m going to keep this quick and simple before getting to the recipe. I find that cutting down on food waste is extremely important! So turning ingredients that are on the brink of going bad into a sauce is a good way to use them, instead of throwing them in the trash.

So this recipe consists of three major steps to get to your finished product. Let’s get started!

Part 1: Pasta Dough

• 3 c Flour
• 5 Eggs
• ½ tsp Salt
• 1 ½ tsp Extra Virgin Olive Oil

1. To start, place flour on the counter and make a well in the center big enough to hold all other ingredients.
2. With a fork, start whisking the eggs while slowly adding the flour until it gets shaggy and hard to mix.
3. At this point, start kneading and pushing all the dry bits together until a dough forms.
   • If the dough is too dry it’s nice to have a bowl of warm water to put your hands in to knead with to slowly incorporate more moisture into the dough without adding too much liquid.
4. Once dough is formed, wrap air tight and allow to rest in the fridge for at least an hour, but will last 1 to 2 days in the fridge till ready to use.

Part 2: The Butternut Squash Filling

• 1 ½ c Butternut Squash (cut into ½” cubes)
• 1-2 tbsp Oil (I use avocado)
• 2-3 Garlic cloves (with the skin still on)
• 1 c Ricotta
• ¼ c Parmesan
• Salt
• Pepper

• To start, you have to roast your butternut squash.
  1. Preheat your oven to 450°f
  2. Toss your butternut squash with oil and season with salt and pepper to taste. Place on a sheet pan with the garlic still with the skin on, and then place in the preheated oven.
  3. Roast until slightly caramelized and soft enough to smash with a spoon, about 15-20 minutes depending on your oven.
  4. When done allow to cool.
• To make the filling.
  1. In a food processor combine the cooled squash, garlic, parmesan and ricotta, making sure to take the garlic out of the wrapper, and mix it till if forms a smooth mixture.
  2. Make sure to season to taste so your filling isn’t bland.

Step 3: Sauce (Broccoli rabe pesto)

• 1½ c Broccoli Rabe
• ½ c Mint leaves
• ¼ c Roasted Pistachios
• ¼ c Parmesan
• 1 Clove Garlic
• ¼-½ c Extra Virgin Olive oil
• Salt
• Pepper

1. In a blender combine all ingredients and process until smooth, then set aside.

Part 4: Make the Tortellini

Now that your dough is chilled and relaxed, it’s time to make your pasta.

1. To start, divide your dough into quarters so it’s easier to work with. It’s time to start rolling it, and if you have a pasta sheeter it will be so much easier, if not you can use a rolling pin and some good old fashion elbow grease. When rolling this out you want it thin enough to see your hand through. On the pasta machine I got it to a number 7.
2. Now, once the dough is rolled out, your’re going to take a three inch cookie cutter and cut out as many rounds as you can from that sheet of pasta.
3. To each round, add about ½ to ¾ tsp of filling into the center. wet your fingers and moisten the rim of the round with water.
4. Fold the round in half making sure to get as much air out of the center and press the edges down.
5. Now that you have a half moon shape of pasta, you’re going to connect each end and press it together to make your tortellini. Place the finished product on a silicon mat or piece of plastic to keep them from sticking. The images at the bottom will show you step by step on how to complete this.

Part 5: Let’s bring this all together!

1. To begin, bring a large pot of water salted heavily to a rolling boil.
2. Once boiling you’re going to add your tortellini to the water and cook until they’re floating, about 3 minutes. Note: It happens quicker than you think. Save about a cup of water from your pasta and then drain the rest.
3. In a skillet, add some butter and melt over medium heat, add your pasta and as much pesto as you want. Shut off your burner then add a splash of your pasta water to loosen up the pesto and toss till all covered.
4. Make sure to taste, so the seasoning is to your liking and serve it up!

I hope you enjoy this recipe, I know it’s very labor intensive, but the flavor is worth it.

Tips:

• I like to have Roasted butternut squash prepped in my fridge often when it’s in season because of the versatility in applications. It helps making a quick dish with it such as risotto, stew, and soups.
• You can also make pesto with literally anything, even kale, though in summer I do love a good arugula pesto. It keeps well in the freezer and it’s great to utilize produce that you don’t think your going to use. Make it yummy, don’t waste.
• You can make the tortellini ahead of time if you don’t have the time set aside to do this all at once, you can do that with any portion of the recipe.
• If you really don’t want to make tortellini, buy it, no one will know but you.