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Butternut Squash Tortellini with Brown Butter Sauce Recipe

Butternut Squash Tortellini with Brown Butter Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's New York Twist

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (131)

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Average Rating:

Total Reviews: 131

Showing 1-10 of 131

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  • on March 12, 2012

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    I loved this recipe! The only thing I wasn't crazy about was the richness of the butter sauce. I'm going to make a cream sauce with it next time ... this is a fix again for sure!

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  • on March 10, 2012

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    This may be the most delicious homemade recipe EVER! Lots of work, but what a result. I can't imagine that any store bought filling could compare. I made it exactly as written and it is so super delicious. It is sweet, which I love, but could throw someone who is not expecting it.

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  • on February 29, 2012

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    I was a little bit disappointed; I thought it was going to be super duper delicious especially with all the work I did to make the tortellini. It was pretty good but not as good as I expected.

    The presentation of the dish was so beautiful.
    Maybe I will give it a try one more time.

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  • on January 16, 2012

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    I saw this recipe and decided to try it because the squash looked good once it was cooked (I don't like squash!! and I decided to add my own twist to it. And it is amazing!!! I didn't have a food processor so I mashed by hand with a potato masher and it was just fine. But my twist was: adding sweet potatoes, sour cream (don't like Ricotta, and graham crackers (couldn't fine the cookies. I did make a lot but I froze it and it was fine. Yes very time consuming but it was definately cheaper than buying them already prepared. I love this recipe and it will be my new way of making my own tortellini!!

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  • on November 16, 2011

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    I did take the time to make this the hard way. Then I found the butternut squash tortellini already made at traders joes. So all I have to make is the brown butter sauce.

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  • on October 20, 2011

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    Awesome recipe! My picky Brother loved it! My Husband & I eat pretty healthy, so this fit the bill.

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  • on October 17, 2011

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    Ive made these just the way Giada recommends and they turn out great, today I was short on time and no squash, so I tried canned pumpkin (not pumpkin pie! and they were great, a lot less time and still great results!

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  • on October 05, 2011

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    A lot of work but well worth it! Tasted very gourmet. They freeze very well. I usually double the recipe so I can freeze half. Just make sure to freeze them on a cookie sheet first, before you put them in a freezer bag, otherwise they will freeze stuck together and they will tear when you cook them later on. Delicious!

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  • on September 27, 2011

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    I have made this recipe many times from Giada's Everyday Pasta cookbook. I sometimes use fresh pie pumpkin which is also great. I do make way less of the butter sauce; very good but just a touch is needed as the sage/cranberry add a lot of flavor. I have served it at dinner parties and got a lot of wows and "this is so good!"...They do freeze very well as it makes a lot.

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  • on August 07, 2011

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    I've got a lot of respect for those old Italian ladies who sit down and make a couple of hundred ravioli in a day now. These do take time to make particularly if you have to make something up to take the place of the cookies as I did.
    I will say however that these tasted absolutely wonderful. I'm not sure my wife would have even had a clue if I had not told her they were acorn squash.
    You may want to half the filling recipe if you are just a couple. Since most ravioli hold such a little filling, it goes a long way. That is one of the neat things about ravioli, you can use expensive ingredients and use very little.
    It helps if you have some ravioli making tools to make this. Don't know if I would have made the pasta and filling without any tools.
    A wonderful recipe that I would not hesitate to serve to company.
    Jim in So Calif

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