Wonton Tortelli

with Butternut Squash & Goat Cheese


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.


  • 1 package of store bought wonton wraps
  • 1 shallotte finely diced
  • 1 butternut squash
  • ½ clove of garlic sliced
  • 2 tbsp unsalted butter
  • 1 ½ tablespoon maple syrup
  • 4 tbsp extra virgin olive oil
  • 3 tbsp toasted walnut
  • 1 cup goat cheese
  •  ½ cup grated parmigiano reggiano
  • 4 pc amaretti biscotti
  • Salt and black pepper and ground nutmeg to taste
  • 1 sprig of fresh thyme



  1. Preheat the oven at 375 °F or 190 °C
  2. Cut the Butternut squash in half and place in a baking tray lined with parchment paper, season with salt and pepper 10 gram of butter and a drizzle of olive oil. Cover with aluminum foil and bake until squash is soft (approximately 45 minutes to 1 hour).
  3. In a medium skillet sweat the shallots and the garlic with a small cube of butter (cook until soft and translucent).
  4. In a food processor combine the pulp of the butternut squash with the shallots and garlic mix.
  5. Remove the mixture from the processor into a medium size bowl and incorporate the goat cheese, fresh thyme, 50 gram of parmigiano, 2 pcs of grated amaretti and half of the walnut finely chopped.
  6. Fill each of the wonton with a small amount of filling and shape them like a simple tortello. (Tortello is squared shape, one square peace on the bottom, filing and another square peace 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.
  7. In a skillet melt remaining butter until umber in colour, add the remaining toasted walnut and season with salt and pepper.
  8. Cook the tortello in a pot of salted boiling water add the tortello and cook for approximately 4 minutes.
  9. Lift the tortello  from the water into the brown butter walnut mixture, sprinkle with parmigiano reggiano and remaining grated amaretti biscotti, add a small amount of cooking water to maintaining the sauce creamy adjust seasoning and plated. 


Buon Appetito


Wonton Tortelli with Butternut Squash & Goat Cheese pairs with our Ginger Spice Juice.

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Chef Dario Tomaselli and Rich Life Strategist Anita Heidema share a common goal. To live the rest of their days passionately in all ways important to them.

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Rich Life Strategist and Health Advocate Anita Heidema has always had juicing with every dinner as a child. Anita’s mother would create for health reason to make sure the family would always have their proper nutrition throughout the day. Now the chef team has teamed up to bring juicing to your home with a combination of flavours as well with Dario’s chef experience.

First release of the juice pairing came last year as Anita was creating her juicing series for health, immune boosting, weight loss metabolic and later entertaining series. Anita herself was looking at losing extra pounds. She researched and experimented with various combinations and boosters. “It makes sense and the combinations of flavours with food is an ultimate experience in addition to the series we offer”.  As foodies out there try the experience is has been taking off. Many will still do the wine pairing but will experience the juice experience as well with meals and juice series for health .

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