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Wonton Tortelli with Butternut Squash & Goat Cheese

Wonton Tortelli

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 3 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: butternut squash, goat cheese, pasta, tortelli
Servings: 4


  • 1 package store-bought wonton wraps
  • 1 shallot, finely diced
  • 1 butternut squash
  • 1/2 clove garlic, sliced
  • 30 ml unsalted butter
  • 20 ml maple syrup
  • 60 ml extra virgin olive oil
  • 45 ml toasted walnuts
  • 250 ml goat cheese
  • 130 ml grated parmigiano reggiano
  • 4 pieces amaretti biscotti
  • Salt, black pepper and ground nutmeg to taste
  • 1 sprig fresh thyme


  • Preheat the oven at 375°F or 190 °C
  • Cut the Butternut squash in half and place in a baking tray lined with parchment paper. Season with salt and pepper, 10 grams of butter and a drizzle of olive oil. Cover with aluminum foil and bake until squash is soft (approximately 45 minutes to 1 hour).
  • In a medium skillet sweat the shallots and the garlic with a small cube of butter (cook until soft and translucent).
  • In a food processor combine the pulp of the butternut squash with the shallots and garlic mix.
  • Remove the mixture from the processor into a medium-size bowl and incorporate the goat cheese, fresh thyme, 50 grams of parmigiano, 2 pcs of grated amaretti, and half of the walnut finely chopped.
  • Fill each of the wonton with a small amount of filling and shape them like a simple tortello. (Tortellois squared shape, one square piece on the bottom, filing and another square piece on the top, seal with water gently making sure no air pockets are present). Set the tortello on a tray lined with parchment paper and small amount of flour. For one portion 7 pieces of tortello.
  • In a skillet melt remaining butter until umber in colour, add the remaining toasted walnut and season with salt and pepper.
  • Cook the tortello in a pot of salted boiling water add the tortello and cook for approximately 4 minutes.
  • Lift the tortello from the water into the brown butter walnut mixture, sprinkle with parmigiano reggiano, remaining grated amaretti biscotti, add a small amount of cooking water to maintaining the sauce creamy adjust seasoning and plate. 
  • Buon Appetito



Chef Notes: This dish is inspired by creating simple pasta using some simple wonton wrappers instead of pasta dough, quick easy, and delizioso.
Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.
Juice Pairing: Ginger Spice Juice
Wine Pairing: Pinot Noir
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Meet Anita & Dario

As a a Rich Life Strategist & Health Advocate (Anita) and World-Renowned, Multilingual Italian Chef (Dario), we have so much to share with you! Our healthy and passionate Mediterranean lifestyle and mindset initiatives will inspire you to create a lifestyle focused on simple changes that brings you joy and lead to health, happiness, and longevity.

We’ve integrated our skills with global culinary techniques, recipes, nutrition, and mindset adjustments to show you exactly how to do this. It’s time to feel more confident and have more fun in the kitchen again, while re-discovering the world and re-connecting with the ones you love. Best of all, this creates a ripple effect and re-ignites other facets in your life.

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