Beautiful little tortelloni filled with spinach, butternut squash pumpkin and ricotta in a creamy, butter and parmesan sauce. Absolutely divine.

Since the Coronavirus pandemic and the lockdown has been happening, this is the best dish I’ve cooked. It’s so so good. It’s definitely worth the effort.

These little morsels of pure joy are so delicious, just thinking about them are making my mouth water.

First you need to make your homemade fresh pasta.

Once you’ve made that and your dough is resting, you can make the filling of spinach, pumpkin and ricotta.

Peel and cube the butternut squash pumpkin and roast in the oven at 180°c until soft. About 20 minutes. Allow to cool afterwards.

Dice and add 1 clove of garlic with a little butter in a pan, cook for a minute. Add your washed spinach and cook for 2 further minutes, season a little with salt and pepper. Drain onto a tea towel soak up excess water.

Add your roasted pumpkin, chopped spinach and ricotta into a bowl, add some grated parmesan and mix well. Your tortelloni filling is now ready. Place in the fridge until required.

Now it’s time to make the tortelloni. 😀

Get a ⅓ of your pasta dough and roll out your dough with a pasta machine to level 2. Then cut with a 3½ inch circle cutter for the tortelloni. Watch the video in How to make Homemade pasta to see how to roll and cut the pasta.

Here’s a video below showing you how to fill the tortelloni with the spinach, pumpkin and ricotta mix.

Get a large pan of salted water and bring to the boil ready to cook your tortelloni.

In another shallow pan, add cream, cubes of butter and season with salt and pepper. Drop your tortelloni to cook for 2 to 3 minutes, drain and place into your creamy butter sauce. Grate some parmesan into your sauce and serve.