Tortellini with Butternut Squash, Prosciutto, and Hazelnuts

Quickly improvised pasta dishes that leave you with a surprisingly delicate flavor.
Tortellini with Butternut Squash, Prosciutto, and Hazelnuts
Quickly improvised pasta dishes that leave you with a surprisingly delicate flavor.
Steps
- 1
Sauté the onion in a drizzle of olive oil, then add the butternut squash cut into cubes, salt, pepper, and 1/2 cup water (about 120 ml). Cook over low heat for about 20 minutes. Adjust salt to taste, then blend until smooth.
- 2
Meanwhile, toast the prosciutto in a small skillet.
- 3
Once the squash is ready, cook the tortellini in lightly salted water.
- 4
Drain the tortellini and return them to the pot. Add the squash puree, toasted prosciutto, and a generous tablespoon of cream cheese (such as Philadelphia).
- 5
Mix everything together, adding a little cooking water if the tortellini seem dry.
- 6
Serve with a generous sprinkle of chopped hazelnuts.
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